Caramelized Leeks With Roasted Salmon Fillets

This is from March '08 edition of Cooking Light. The caramelized leeks get sweet and play very well off the slightly kicked-up salmon.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Zetty66
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@Zetty66
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"This is from March '08 edition of Cooking Light. The caramelized leeks get sweet and play very well off the slightly kicked-up salmon."
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  1. StacL
    This has become a favorite in our household.
    Reply
  2. Zetty66
    This is from March '08 edition of Cooking Light. The caramelized leeks get sweet and play very well off the slightly kicked-up salmon.
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