A lot of people are afraid of cooking salmon because improper preparation can lead to disastrous results, but this is a quick and easy recipe that yields much nom for very little effort. It’s not the prettiest, but much like me it makes up for that in personality and flavor.
- 6 oz fresh salmon filet
- 1 medium leek
- 2-3 shallots
- 1.5 tsp fresh lemon juice
- 2 tsp half and half or cream
- 1 tablespoon butter
- flat leaf parsley for garnish
- salt and pepper
- 1.5 cups of water or vegetable stock
Leeks can be pretty sandy/mucky so a thorough washing is necessary. Trim off the dark green leaves which are pretty tough and good for stock. Split the leek down the middle and under a cold tap clean between the leaves. It’s ok if the layers seperate. Slice the leek width wise into 1/4in half ringlets. Finely chop the shallots. Rinse your salmon and pat it dry. Lightly salt and pepper the salmon.
Add the butter to a large sauce pan on medium high. Once the butter has melted and warmed for a minute or two add the leeks and shallots. Lightly wilt/brown the vegetables. and then add the stock.
This should be just about instantly boiling. If not wait for it to come to a boil and place the salmon into the pan on the leeks. Cover and cook on high for 6-7 minutes. The salmon should be done when you poke it and it’s somewhere between jello and a cooked hamburger patty. Be sure to check the pot at about the 5 minute mark to make sure the liquid hasn’t completely boiled off. If it has add another half a cup more.
True story: Meat keeps on cooking even after you remove it from the heat.
Remove the salmon from the pan and let it rest for a few minutes. It’s important to remember that it’ll continue cooking after you’ve taken if off the heat so it can be a tad under and will finish as it rests.
Add the cream. Quickly cook this down until its thick enough to coat the back of a spoon and then add the lemon juice. Salt and pepper to taste.
An alternate sauce involves removing the leeks and adding a fresh leek that you lightly cook. This leads to a brighter looking and tasting dish, but both ways are good. I happened to only have one leek tonight.
Are you being served?
Place the salmon on a plate. Spoon leeks around and sauce upon it. Sprinkle with finely chopped parsley.