Salmon with Caramelized Leeks

Here we are, week 8 of the Novel Corona Virus. I don’t know about you, but during the first few weeks of lock down I had several lofty goals.  Trying new recipes (sourdough bread anyone?), organizing my closets and cleaning all my hanging light fixtures (indoor and outdoor).  Oh, and above all, dedicating myself to French lessons – if COVID-19 was going to keep me at home, I would finally have the time to study and speak fluently.

Sadly, the sourdough bread has yet to be attempted, I cleaned one closet and realized I needed a really tall ladder to get to the fixtures. Can anyone relate? As hard as I am on myself about not getting much done, I am trying to be grateful for the little things that I have accomplished.

To start, I read one of the best books ever. “A Little Life”  which  I had been putting off because of the 800 plus pages. If you haven’t read it, run to your book store, I mean computer, and order it now. This book is heart wrenching, yet beautifully written and I’m still thinking about the characters as if they were my friends. I’m still not speaking French fluently, but my Zoom class 3 times a week has improved my vocabulary and conversation skills. Not to mention, giving me a reason to wash and style my hair.  I have managed to get dinner on the table despite the fact that I am fighting for space with 4 men. And in between it all, I found some time to try a new layer cake (failure), baked falafel bowls (soooo good, posting soon) and a fabulous gluten free chocolate chip cookie (anyone interested?).

Knowing that you all may relate, and can appreciate a simple, easy meal in your life right now, I wanted to share with you an old recipe that I made up one spring trying to find a creative way to use all of my leeks. For those of you who have not used leeks very often, I think the time to start is now!  Leeks are quite possibly my favorite vegetable that looks like a scallion but has the taste of a sweet, mild onion with a hint of garlic. An added bonus, Leeks are known to lower cholesterol and have cancer-fighting flavonoids.

I never really thought much of this salmon dish, until a friend had asked me what to make for Easter one year. I gave her the basic ingredients only to find a text message saying the recipe had been a huge hit at their house and she now plans on making this particular salmon an Easter Brunch tradition.

The ingredients are easy to find, especially in the Spring, and the prep work is minimal. I know a lot of people are intimidated by cooking fish, but this one is a no-fail recipe. I prefer to serve fish on the well-done side although still flaky, but if you enjoy your fish pink and moist in the middle, just cook it for less time. Either way, you can’t go wrong. The salmon can be fresh or frozen, just be sure to defrost frozen salmon in the refrigerator before cooking.

INSTRUCTIONS:

1. Preheat Oven to 400 degrees.
2. Place Salmon in an oven safe dish. Zest 1 orange and sprinkle over salmon.
3. In a small bowl, add the juice from both the oranges and 1/2 lemon. Whisk in garlic, 4 T olive oil, salt and pepper. I always add a pinch of controne pepper to add a hint of spice. I wrote about this spice and the link to find it on my Branzino post.
4. Pour over the salmon and then pour the wine around the salmon. Cover tightly with a piece of tin foil. This way the salmon poaches in the oven, so it’s important to cover it tight.
5. Place in oven and cook approx. 12-15 minutes.
6. Meanwhile, heat the remaining 2 T olive oil and butter (butter is optional, but certainly makes it more delicious).
7. Add the leeks, a pinch of salt and pepper.  Cook over low to medium heat slowly letting it caramelize, about 15 minutes.
8. When the salmon is almost cooked through, remove the foil, and broil the top so it gets a bit roasted on top, watching carefully so it doesn’t burn.
9. Place the leeks on a platter, placing the salmon on top, garnishing with wedges or slices of lemons and oranges.

Enjoy!