Recipes from the Grapevine Cottage

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Salmon with Leeks

Today we have a recipe for you that came from my former business partner. Gary was my business partner for over 20 years before he retired to Santa Fe in 1999. I met Gary back in '72 when I was fresh out of college and thought a great meal was a trip to McDonald's. He had just spent five years in New Orleans on an expense account and proceeded to introduce me to good food and fine wine. I have never forgiven him! When Gary was a kid, his dad owned a fish market, so he grew up eating real fish while the rest of us had fish sticks. Here is his personal recipe for salmon with leeks.

Serves 4

4 salmon filets - about 6 to 8 ounces works best, I prefer mine with the skin removed
4 large leeks - white part only, cut into thin slices
4 tablespoons butter
2 tablespoons finely chopped dill - dried is OK, fresh is better
4 lemon wedges
salt and pepper

Melt 3 tablespoons of the butter in a skillet, add the leeks, cover and cook over low heat for 10 minutes, stirring frequently. Cut 4 pieces of aluminum foil large enough to wrap a salmon filet. Sprinkle salmon with dill, salt and pepper. Use the remaining butter to spread lightly in the center of each piece of foil. Spread the sautéed leeks on the foil and place the salmon on top. Fold and seal each packet and bake in a 350 degree oven for 15 minutes.

This goes nicely with a wild and brown rice mix, some steamed asparagus and a good bottle of Pinot Noir.