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.
Crispy Salmon with Dill and Leeks(serves 2)
Adapted from Bitchen Kitchen
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.