Prep 10 mins
Cook 30 mins
This is from March '08 edition of Cooking Light. The caramelized leeks get sweet and play very well off the slightly kicked-up salmon.
- 2 leeks
- 1 1⁄2 teaspoons butter
- 1 teaspoon light brown sugar
- 1⁄2 teaspoon kosher salt, divided
- 1⁄2 teaspoon fresh lemon juice
- 4 (6 ounce) salmon fillets
- cooking spray
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground red pepper
- Preheat oven to 400 degrees.
- Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3 inch julienne strips.
- Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat: stir in juice. Keep warm.
- Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper. Bake salmon at 400 degrees fro 8-10 minutes or until fish flakes easily when tested with a fork. Place one filet on each of 4 plates; top with leek mixture.