Crispy Salmon With Dill And Leeks Food

SALMON TOPPED WITH LEEK & DILL

Steps:

• Place butter, olive oil, leeks, bay leaves, wine and 1/4 tsp (1 mL) salt in a skillet over medium heat. Cover and bring to a simmer until tender, stirring occasionally, 45 to 50 min., taking care not to scorch. Remove from heat, discard bay leaves, transfer leek mixture to a bowl to cool, then refrigerate for 15 min. Preheat oven to 350°F (180°C).
• Place salmon, skin side down, on a parchment paper-lined rimmed baking sheet. Season with remaining salt and spread cooled leek mixture over salmon. Bake on middle rack of oven, 20 min. or until salmon is cooked through and flakes easily.
• Meanwhile, prepare lemon sour cream. Mix together sour cream, lemon zest and juice and a pinch of salt. Sprinkle salmon with dill and cut into 8 equal portions and serve with lemon sour cream.

ROAST SALMON WITH LEEKS

Steps:

• Combine zest, dill, salt, pepper. Using 1 tablespoon oil, brush fish with oil and top with lemon-dill mixture.
• Place salmon on pan and roast in 425 oven until cooked, about 15 minutes.
• In skillet, saute leeks in remaining 1 tablespoon oil. Season with salt and pepper.
• Transfer salmon to platter and top with leeks.

CRISPY SKIN SALMON WITH LEEK COMPOTE

Steps:

• To prepare the leeks, melt the butter in a skillet. Add the leeks and sweat until translucent. Drain any excess butter and/or liquid. Deglaze the pan with the crème fraiche and continue cooking until the leeks are tender. Set aside.
• Preheat the oven to 350 degrees F.
• To prepare the sauce, reduce the vermouth to almost dry in a small saucepan. Add the veal stock and reduce by half. The resulting sauce should be the consistency of a light glaze. Mount with the butter and add the fresh dill. Adjust the seasoning with salt and pepper. Set aside.
• The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet. Add the tomato and the olive oil and toss. Cover the skillet with aluminum foil and transfer to the oven until soft.
• To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper. Heat an oven-proof saute pan until very hot. Lay the salmon in the hot pan, skin side down. Cook the skin side until the fish is almost cooked through and the skin is very crispy. Turn the fillet and continue cooking. Remove the skin and any dark colored patches on the salmon. On a flat-top or in another pan, crisp the skin. Finish the salmon in the oven.
• To serve, ladle the sauce onto a serving plate. Using a ring mold, shape the leeks in the center of the plate. Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill.

SALMON LEEK FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.
• Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.
• Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.

ROASTED SALMON WITH CREAMED LEEKS

Steps:

• Preheat the oven to 425 degrees F.
• Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
• When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
• Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
• Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
• Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
• While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

SALMON & LEEK PARCEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
• Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
• Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
• Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
• Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

SAUTéED SALMON WITH LEEKS AND TOMATOES

Steps:

• If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
• Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
• Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
• Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
• Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
• Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

CRISPY SALMON WITH DILL AND LEEKS

Steps:

• Heat a saucepan to medium low and add a tablespoon of butter. Add garlic and saute until golden, 2-3 minutes. Add leeks and continue sauteing until soft but not browned, about 5 minutes. Turn the heat up the medium and add stock, parsley and a healthy amount of salt and pepper. Bring to a simmer and simmer for 5 minutes. Remove garlic, stir in dill, and taste for seasoning. Correct if necessary and keep warm.
• Heat a saute pan to medium and add a tablespoon of olive oil, when hot add the other tablespoon of butter. Pat salmon dry with paper towels and put salmon in pan skin side down. Cook for 5-8 minutes or until cooked halfway through, flip and continue until salmon is medium rare about 30 seconds to 3 more minutes.
• Put a cup of spinach on each plate and top with a salmon fillet and half the sauce.
• Squeeze lemon juice over top and serve with an extra lemon wedge.