Fall is lovely but it can bring on really heavy stewy dishes. If you need a break try this light salmon dish using the currently in season leeks. Leeks are lovely and underrated. They turn really sweet when sauteed and are a nice contrast in texture to the crispy salmon.
I adapted this recipe from Bitchin’ Kitchen cookbook and was very happy with the way it turned out, I cooked the salmon for 5 minutes on one side and 90 seconds on the other and next time I would do slightly less – but I like rare salmon. Especially when it is fresh! My only criticism is that for me I would have preferred slightly wilted spinach to totally raw. Some of the spinach was wilted by the sauce which was perfect, but next time, I might do that to it all and J agreed.
What I noticed was interesting was that on the website, the recipe is slightly different and calls for the sauce to be blended. I am sure that would be lovely too, but I like this rustic presentation.
(serves 2)
Adapted from Bitchin’ Kitchen Cookbook
2 tablespoons butter
1 clove garlic, crushed
1 leek thinly sliced
1 cup veggie or chicken stock
2 tablespoons fresh parsley, minced
salt and pepper
2 tablespoons fresh chopped dill
1 tablespoon olive oil
2 salmon fillets, skin on
2 cups baby spinach, packed
2 lemons
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.
More Salmon Recipes:
Lemon and Oregano Salmon Skewers
Salmon with Lemon and Mint
Salmon with Black Bean Sauce
{ 6 comments… read them below or add one }
This looks like a delicious recipe from the heart foundations book…….so healthy and yet so divine!!!!!!!!!
Kat, I love the ingredients and the seasonality…rustic and tasty looking.
What a tasty & fab recipe this is!!
MMMMMMMM,…a real delight!!
Mmm anything with sauteed leeks is amazing.
I could dive right into that!
Mouth Watering – I have an obsession with salmon and leeks paired together!