Prep 10 mins
Cook 35 mins
This is from Irishabroad.com. Their intro to the recipe is "Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they're turning up on their own, often as a kind of bedding or nest for meat or fish fillets.
- 3 large leeks, white part only, thoroughly washed and cut into 1/4-inch slices
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon finely shredded lemon zest
- 2 teaspoons chopped fresh dill
- 4 salmon steaks, about 1/2 pound each
- 1⁄4 teaspoon ground pepper
- 2 tablespoons lemon juice
- lemon wedge (for garnish)
- fresh dill (for garnish)
- Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
- Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.
We made this salmon recipe for a St. Patrick's Day dinner party last night. It turned out really nice using salmon fillet. We enjoyed the taste of the fresh dill and leeks. It went perfectly with Colcannon. Thanks!
I made this for dinner last night. DH had been working outside in the heat all day and I didn't want to warm up this house turning on the oven. I decided I would do this in cast iron on the grill, which I had great success with. I had to use dried dill instead of fresh. This was excellent and I will certainly make again.