My friend Melissa inspired me to make this meal today! She was making salmon this weekend and I had one in the freezer so I decided to make this for our Victoria Day dinner. I hope we get our barbecue soon (we only just got grass in the yard) because I am growing tired of cooking fish in the oven. This fish would have tasted much better done on the grill but I didn't have that option. I didn't use a recipe so I am only going to be able to give you approximate measurements.
Ingredients & Preparation:
- 1/2 wild pacific salmon (skin on)
- herbs of your choice
- fresh dill
- olive oil
- salt & pepper
Dress the salmon as you like...I added a bit of lemon & herb seasoning, fresh dill, a drizzle of olive oil and some salt & pepper. Bake in the oven for 40 minutes covered in foil at 350F or until done.
Lemon & Leek Crème (the following is a variation of the sauce I made...this one is from Epicurious. The measurements will be better than my guesstimations!).
- 4 tablespoons (1/2 stick) butter
- 2-3 medium leeks, halved, thinly sliced (white and pale green parts only)
- 3 tablespoons fresh lemon juice
- 1 cup whipping cream (I used crème fraiche)
- 1/2 cup of white wine (optional)
- salt & pepper
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream (I used 1 cup of crème fraiche instead as I had no cream in the fridge). Simmer until slightly reduced, about 2 minutes. Cool slightly.
Transfer mixture to blender (or food processor). Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible (I didn't need to do this as the sauce was quite smooth). Season sauce to taste with salt and pepper (I also added about 1/2 cup of dry white wine at this point as the sauce was too thick. I actually preferred the flavour of the sauce once the wine was added).
I served the salmon with a side of Israeli couscous. I added chopped red peppers & parsley for colour. I also added half a vegetable bouillon cube for some extra flavour.