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