Roast Salmon With Leeks Recipes

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ROASTED SALMON WITH CREAMED LEEKS



Roasted Salmon with Creamed Leeks image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 17

1 veal knuckle
1 teaspoon tomato paste
1 pound rutabaga, peeled and quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, roughly chopped
6 sprigs fresh thyme
1 bottle decent red wine
Sea salt and freshly ground black pepper
1 /4 cup unsalted butter
3/4 cup extra virgin olive oil
4 leeks, trimmed, and sliced into 1/4-inch circles
3/4 cup heavy cream
1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed
2 shallots, minced
1/2 pound fresh porcini mushrooms, cleaned and sliced
1/2 pound fresh chanterelle mushrooms, cleaned and sliced

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.

ROAST SALMON WITH LEEKS



Roast Salmon With Leeks image

Make and share this Roast Salmon With Leeks recipe from Food.com.

Provided by KelBel

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon lemon zest
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces salmon fillets
2 tablespoons oil
2 leeks, white and green parts, cleaned and sliced

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.

Nutrition Facts : Calories 389.8, Fat 21.3, SaturatedFat 3.2, Cholesterol 77.4, Sodium 725.7, Carbohydrate 13.1, Fiber 1.9, Sugar 3.6, Protein 35.9

SALMON WITH LEEKS



Salmon with Leeks image

This classic duo makes a delicious spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 5

8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds salmon fillet, halved lengthwise then crosswise
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g

ROASTED SALMON WITH LEEKS



Roasted Salmon With Leeks image

This is from Irishabroad.com. Their intro to the recipe is "Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they're turning up on their own, often as a kind of bedding or nest for meat or fish fillets.

Provided by susie cooks

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 large leeks, white part only, thoroughly washed and cut into 1/4-inch slices
2 tablespoons water
1 tablespoon olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
lemon wedge (for garnish)
fresh dill (for garnish)

Steps:

  • Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
  • Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.

BACON-ROASTED SALMON ON BAKED LEEKS WITH CREAM AND MINT



Bacon-Roasted Salmon on Baked Leeks with Cream and Mint image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 10

3 large leeks (about 1 pound)
1 tablespoon melted unsalted butter
1 tablespoon chopped fresh mint
Pinch of salt
Pinch of freshly ground black pepper
1 1/2 cups heavy cream
4 salmon fillets (7 to 8 ounces each)
1/4 teaspoon fine sea salt or table salt
3/4 teaspoon freshly ground black pepper
8 very thin slices of bacon, preferably applewood smoked

Steps:

  • To prepare the leeks: Preheat oven to 350 degrees. Remove the heavy dark green leaves of the leeks, cut into 1/4-inch circles, and rinse well in cold water. You should have about 2 cups. Pour the melted butter into a small ovenproof casserole, add the leeks, mint, salt, and pepper, and pour over the heavy cream. Toss to distribute evenly. Bake in the oven for 25 minutes. Remove from the oven and keep warm.
  • To prepare the salmon: Preheat the oven to 450 degrees. Season the salmon fillets with salt and pepper on both sides. Place 2 overlapping slices of bacon over each salmon fillet. Lightly oil a large heavy sheet pan and place the salmon on it and roast in the top part of the oven for 10 minutes for medium rare. The bacon should almost melt off.
  • To serve: Spoon leeks and their sauce into the center of each of 4 serving plates and place the roasted salmon with bacon on top.

SALMON WITH CARAMELIZED LEEKS



Salmon with Caramelized Leeks image

This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.

Provided by SHERSHON

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 leeks
2 tablespoons butter
1 tablespoon brown sugar
3 carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
  • Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
  • Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
  • Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g

ONE-PAN ROAST SALMON WITH LEEKS, ONIONS & PARSLEY DRESSING



One-pan roast salmon with leeks, onions & parsley dressing image

Enjoy this one-pan roast salmon with leeks and onions. It's gluten-free and delivers on flavour with a punchy anchovy, caper and parsley dressing

Provided by Tom Kerridge

Categories     Dinner

Time 1h

Number Of Ingredients 13

2 small white onions, cut into quarters
2 red onions, cut into quarters or large wedges
2 tbsp olive oil
1 leek, cut into rounds
4 spring onions, trimmed
2 salmon fillets (about 150-200g each)
1 anchovy
1 tbsp capers, drained
2 handfuls of parsley leaves
1 shallot, finely chopped
1 tbsp Dijion mustard
1 tbsp red wine vinegar
2-3 tbsp olive oil

Steps:

  • Heat the oven to 200C/180C fan/gas 6. To make the dressing, mash the anchovy on a board, and chop the capers into the mashed anchovy. Scatter the parsley over and chop everything together until it's all finely chopped and combined. Tip into a bowl with the shallot, mustard, vinegar and oil, stir well and set aside.
  • Tip the quartered onions into a small roasting tin, drizzle with some of the oil, season, and toss. Roast for 10 mins, then toss the leeks through the onions. Roast for 15 mins more until the veg is golden and soft.
  • Lay the spring onions in the tin and the salmon fillets on top, skin-side down. Season and drizzle with the rest of the oil. Roast for another 10 mins. When the salmon is cooked through, remove from the oven and spoon half the dressing over everything. Bring the tin to the table and serve the remaining dressing on the side.

Nutrition Facts : Calories 712 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium

SPEEDY SALMON AND LEEK ONE-POT



Speedy salmon and leek one-pot image

Foolproof microwave fish in just 3 trouble-free steps

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

700g leeks , finely sliced
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
juice of half a lemon
250g pack cherry tomatoes , halved
4 skinless salmon fillets , about 175g/6oz each

Steps:

  • Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
  • Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
  • Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

Nutrition Facts : Calories 471 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium

SALMON AND LEEKS BAKED IN PARCHMENT



Salmon and Leeks Baked in Parchment image

Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 6

4 salmon fillets, 6 to 8 ounces each
1 bunch leeks, sliced thin and well washed
Dry white wine
Olive oil
1 bunch chervil or other fresh herb, chopped
Unsalted butter, melted

Steps:

  • Heat oven to 350 degrees. Fold a 24-inch sheet of parchment paper in half, and cut out a heart shape about 3 inches larger than fish fillet. Place fillet near the fold, and place a handful of leeks next to it. Drizzle fish with wine and olive oil, and sprinkle with salt, pepper, and chervil.
  • Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps. Brush the outside of the package with melted butter. Repeat with rest of fillets.
  • Put packages on a baking sheet, and bake until paper is puffed and brown, about 10 to 15 minutes.

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH



Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories     dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

  • Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
  • While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
  • Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
  • To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

SAUTéED SALMON WITH LEEKS AND TOMATOES



Sautéed Salmon With Leeks and Tomatoes image

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
Salt to taste
Freshly ground pepper to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or basil

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.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams

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From flexitariankitchen.com


JUST ONE PAN, ALL THE FLAVORS: SEARED SALMON WITH CURRIED ...
2018-08-10 For this dish, I slice them lengthwise to make short, noodle-like strips. Once the leeks have softened and cooked down sufficiently, I set the salmon fillets on top and transfer everything to the oven, leaving it in just long enough for the salmon to hit its perfect point of doneness—somewhere around 110 to 120°F (43 to 49°C) in the center ...
From seriouseats.com


SPRING SALMON WITH CREAMED LEEKS, POTATOES, AND ASPARAGUS ...
2022-03-28 Season with salt and pepper. Roast for 10 minutes. After ten minutes, add the asparagus to the pan, drizzle with olive oil and season with salt and pepper. Return the pan to the oven for another 10-15 minutes. While everything is roasting, melt the butter in a skillet over medium high heat.
From pinchofyum.com


BACON-ROASTED SALMON ON BAKED LEEKS WITH CREAM AND MINT ...
2022-02-17 To make the perfect Bacon-Roasted Salmon on Baked Leeks with Cream and Mint we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. This Bacon-Roasted Salmon on Baked Leeks with Cream and Mint will produce enough food for Serves 4. Depending on your culture or family tradition … Bacon …
From kitcheninfinity.com


ROASTED SALMON WITH LEEKS AND CAPERS - BUFFET RECIPES
2001-12-01 Preheat the oven to 230°C (210°C fan oven) mark 8. Put the leeks in a large roasting tin, add 6tbsp olive oil and season well. Toss everything together. Roast for 30-40min, tossing every 15min ...
From goodhousekeeping.com


ROASTED SALMON WITH CREAMED LEEKS RECIPE - FOOD NEWS
Add oil and leeks to (10-in./24 cm) Skillet; cook over medium heat 2-4 minutes or until softened, stirring frequently. Add broth and 1/4 tsp (1 mL) of the salt; cook 3-4 minutes or until most of the liquid is evaporated. Add cream mixture and remaining salt and pepper; simmer 5-6 minutes or until cream is […]
From foodnewsnews.com


ROAST SALMON ON BED OF LEEKS; MY GOOGLE FRIENDS · THYME ...
2020-01-24 Add leeks and sauté until very tender, about 15 minutes. Heat wine, stock, and herbs to a boil in a small saucepan. Simmer for 5 minutes. Add cornstarch mixture and stir until thickened. Stir in yogurt and keep warm until needed. To serve: Divide leeks onto 2 plates. Cut salmon in half or thirds and place on leeks.
From thymeforcookingblog.com


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