Food & dining

sunday supper

Salmon topped with leeks, then in a salad with potatoes

Salmon roasted on a bed of leeks.
Karoline Boehm Goodnick for The Boston Globe
Salmon roasted on a bed of leeks.

Leeks create a moist base — then the topping — for salmon in this simple supper. The fish is cooked in one large piece on sauteed leeks and shallots, then cut and turned over so the leek side is facing up. During the growing process, much of the leek stalk is buried, which makes it quite sandy. To use, discard the dark tops (save them for making stock) and slice the stalks. Soak them in cold water but instead of tipping it out, use your hands to lift out the cleaned leeks, leaving the dirt in the bottom of the bowl. With plenty of white wine, parsley, and dill, the leeks become a moist bed for the fish, then a dressy topping.

Fingerling potatoes, which come in a variety of sizes and shapes, are added to flaked salmon for a second-day salad with a zesty mustard vinaigrette. Add lots of herbs and serve over a bed of watercress for a pretty spring supper.


(For salmon, salmon-potato salad)


3 pound piece boneless salmon

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(skin intact)

2 tablespoons butter

1½ pounds fingerling potatoes

1 bunch watercress


2 large leeks

2 large shallots

2 cloves garlic

1 bunch fresh parsley

½ bunch fresh dill


1 lemon

1 tablespoon olive oil

Salt and pepper

2 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 tablespoons mustard seed

¾ cup white wine

Karoline Boehm Goodnick can be reached at