Salmon Fillets with Herbed Leeks

Salmon Fillets with Herbed Leeks
Photo by Scott Phillips

Ingredients

  • 3 large or 4 medium leeks (root and dark green parts removed), diced (to yield 3 cups), washed, and dried
  • 1 Tbs. unsalted butter
  • 4 sprigs fresh thyme
  • 1 Tbs. minced fresh thyme
  • 2 Tbs. olive oil
  • 1 Tbs. minced fresh sage
  • Freshly ground black pepper
  • + 18 more ingredients
    • ½ tsp. salt; more to taste
    • 1 Tbs. unsalted butter
    • 4 cloves garlic, minced
    • 2 Tbs. olive oil
    • Extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 3 large or 4 medium leeks (root and dark green parts removed), diced (to yield 3 cups), washed, and dried
    • 4 leaves fresh sage
    • 4 salmon fillets (6 oz. each)
    • Freshly ground black pepper
    • Extra-virgin olive oil
    • Grated zest of ½ lemon
    • 4 salmon fillets (6 oz. each)
    • ½ tsp. salt; more to taste
    • 1 Tbs. minced fresh sage
    • 4 cloves garlic, minced
    • Grated zest of ½ lemon
    • 1 Tbs. minced fresh thyme

Season the fish fillets with salt and pepper. Drizzle them lightly with olive oil, rub them with the sage and thyme, and spread with the lemon zest. Lay a sage leaf and a sprig of thyme on each fillet. Cover with plastic wrap and refrigerate for up to an hour. Heat the oven to 400°F. In a wide, ...

View full recipe at Fine Cooking

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