Serves 4 with leftovers
1 | tablespoon olive oil |
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2 | large leeks, thinly sliced |
2 | large shallots, thinly sliced |
Salt and pepper, to taste | |
¾ | cup white wine |
2 | tablespoons butter |
2 | tablespoons chopped parsley |
2 | tablespoons chopped dill |
3 | pound piece boneless salmon (skin intact) |
1 | lemon, thinly sliced (for garnish) |
Few sprigs fresh dill (for garnish) |
1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.
2. In a large skillet over medium high heat, heat the oil. Add the leeks, shallots, salt, and pepper. Cook, stirring often, for 5 minutes or until they soften. Add the wine, bring to a boil, and let the mixture bubble steadily for 5 minutes or until it reduces by half. Stir in the butter, parsley, and dill.
3. Spread the leek mixture on the baking sheet in the same size and shape of the salmon.
4. Season flesh side of salmon with salt and pepper. Place salmon skin-side up on the leek mixture. Make sure all of the leek mixture is tucked underneath the fish.
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5. Roast for 5 to 7 minutes or until the salmon is cooked through. Carefully peel off and discard the skin. Cut salmon into 6 portions. With a thin metal spatula, flip over the pieces, keeping the leek mixture on top of each one. Reserve 2 pieces of salmon with the leek mixture for the salad.
6. Serve the remaining salmon with asparagus or another spring vegetable. Make a small cut in each lemon slice and twist them to garnish the salmon. Sprinkle with dill.
Karoline Boehm Goodnick