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
  • Grated zest of ½ lemon
  • 1 Tbs. minced fresh thyme
  • 2 Tbs. olive oil
  • 1 Tbs. minced fresh sage
  • Freshly ground black pepper
  • ½ tsp. salt; more to taste
  • + 18 more ingredients
    • 1 Tbs. unsalted butter
    • 4 cloves garlic, minced
    • 2 Tbs. olive oil
    • Extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 4 leaves fresh sage
    • 4 salmon fillets (6 oz. each)
    • Freshly ground black pepper
    • Extra-virgin olive oil
    • 4 salmon fillets (6 oz. each)
    • ½ tsp. salt; more to taste
    • 1 Tbs. minced fresh sage
    • 1 Tbs. minced fresh thyme
    • 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
    • Grated zest of ½ lemon
    • 4 cloves garlic, minced

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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