Baked Salmon with Leeks and Dill
An Easy Weekday Dinner
- Servings: 2.
This recipe was shared with The City Cook by Dorian Mecir, owner of Dorian's Seafood Market on Manhattan's Upper East Side. A quick sauté of leeks and herbs is added to a piece of raw salmon that's baked in 15 minutes, producing tender fish and a flavorful butter and olive oil sauce. Serve with boiled rice and a green vegetable like steamed green beans or broccolini, letting any extra sauce combine with the rice and vegetable.
Serves 2 (just multiply quantities to serve more)
Ingredients
- 3/4 pound wild salmon fillet; center cut is preferable
- 1 large or 2 small leeks, white and tender green part only -- enough so that when cut will result in about 3/4 cup
- 1/2 - 3/4 teaspoon finely minced fresh dill or 1 teaspoon fresh thyme
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
Directions
- Pre-heat the oven to 375º F.
- Trim the leek of the thick green stalks and the root end, leaving only the white and most tender green part of the leek. Slice top-to-bottom and very carefully wash the leek, inside and out, checking for any sand left inside. Dry the leek with a paper towel and cut into fine slices, chopped into small pieces, or sliced as a fine julienne. Reserve.
- Cut the fresh herbs into fine pieces. If using dill be very light-handed because its flavor is strong. You won't need much.
- Prepare the fish by rinsing it and patting dry with a paper towel. Place in an oven-proof baking dish. If the piece of fish is very thick, you can cut it into large, 1 1/2-inch chunks.
- In a sauté pan or skillet on moderately high heat, melt the butter and combine with the olive oil.
- When the butter foams, add the leek and fresh herbs, a pinch of salt and several grinds of fresh pepper.
- Cook over a moderate heat until the leek pieces sweat and soften.
- When the leeks are softened, take the pan off the heat and pour the mixture of leeks, herbs, butter and olive oil over the fish. Cover the baking dish with a piece of aluminum foil and seal the edges closed.
- Place the fish into the oven and bake for 15 minutes.
- Serve immediately with fresh lemon wedges.
Tip: Leeks are grown in sandy soil and even if the outside of the stalks are carefully washed, there may be lots of sand still inside. Trim the leeks carefully and run a knife down the center of the stalk, from top to almost the root, so as to be able to fan open the insides and completely rinse them in cool water.
