Oven Roasted Salmon with Creamy Leek

Oven Roasted Salmon with Creamy Leek
Nutrition Information
  • Serves: 0
  • Calories: 258
  • Fat: 27g
  • Sodium: 2g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0g
Prep time: 
  • 4 Salmon Fillets (Wild Salmon is Preferable, but you can use good quality Farmed Salmon)
  • 2 Large English Leeks
  • 2 Cloves Garlic, coarsley chopped
  • 2 Sprigs of Thyme
  • 1 Bay Leaf
  • 1 Glass White Wine
  • 2 Tbs Crème fraîche
  • 1 Lemon
  • 2 Tbs Olive Oil
  • 1 Knob of Butter
  1. Salmon skin is lovely if it is cooked properly and has a nice crunch to it. To obtain a good crunch you need to get as much water out of the skin as possible before cooking. You can do this but pressing the salmon fillet on the board, and running the back of a knife firmly along the skin to ‘milk’ out any excess water like shown in the picture above. You may have to repeat the process a few times. Once you have done this, salt the salmon to draw any remaining water out. You can do this up to 1 hour in advance.
  2. For this recipe, only the green parts of the leek are going to be used. Save the stems for a pasta dish or making soup with. Wash the leeks thoroughly to remove any mud before chopping them coarsely. You do not need to drain them well, as the residual water will help in the cooking of the leeks.
  3. To cook the leek, heat up the Olive Oil and Butter in a good sized pan which is big enough to hold the leek. Add the Garlic when the Oil/Butter is bubbling and soften, without browning. Next add the Leek and soften it up. This should take roughly 5-10 minutes. Pour in the White wine and toss in the Thyme and Bay Leaf. You can choose to pick the thyme but I have just added the whole sprig of it here – it makes it easier to fish it out before serving. Allow the mixture to simmer on low heat and the wine to reduce by ⅔rd. This may take up to 30 minutes. If you are cooking in advance, stop here
  4. To cook the salmon fillets, place them skin side down in a frying pan with some Olive Oil on High heat. Cook it for 5 minutes WITHOUT moving the fillets around. If you keep moving it about or poking it one of two things will happen – the skin will seperate from the fish or the fish will start flaking. Season with Salt and Pepper, turn the fish over and cook for 1 minute (you have to be exact about this). Remove from pan and lay the salmon Skin side up on a baking tray lined with foil. Finish the salmon off in the a pre-heated Oven at 180ºC. For a medium finish, cook the salmon for 3-4 minutes (depending on size) and a full 6 minutes if you like it well done. Obtaining a medium finish may be tricky – one way to tell is to give the salmon a gentle squeeze – it should feel firm with a slight ‘give’ (think of it like a ripe plum)
  5. While the Salmon is cooking, reheat the leeks (if you have prepared this in advance) and add the Crème fraîche. Bring to a boil and correct the season with some Maldon Salt and fresh ground Black Pepper.
  6. To serve, give each person a portion of the leeks and place the Salmon Fillet, skin side up, on top of it. If you have a hand-torch you can flame the salmon skin for about 5 secs to give it an extra crispy finish (obviously this is mainly to impress your guests). Finish off with a squeeze of Lemon Juice and some fresh ground Black Pepper.
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