Salmon with Leeks

I love salmon any which way you give it to me.  I also really like leeks and they are one of those veggies I think many people overlook.  They have a milder flavour than onions and are quite good in soups.  Have you ever tried leeks with fish?

Well here’s your chance to try out this awesome combination!  Since you can’t, nor should you, eat the computer screen here is how you can create this dish at home:

• Make a pocket using aluminum foil or parchment paper and place this on a baking sheet
• Slice one large leek in half lengthwise and rinse out any sand between the layers
• Slice the leek crosswise into very thin half moons
• Clean your salmon fillet (I removed the skin so that more leek flavour could be adsorbed)
• Mince some garlic
• Get some dill if you like
• Put half the leek and some butter (1 Tbsp) and salt & pepper in the pouch first
• Season the salmon with salt and pepper on both sides and lay it on the leeks
• Top with garlic, butter (1/2 Tbsp) and remaining leeks, add dill if you have some (1 Tbsp)
• Seal up the pouch and bake at 450ºF for 10 minutes per inch thickness of the salmon, don’t dry it out!

Open the package and get a face full of Mmmmm!

The leeks and butter caramelize on the bottom and the salmon stays beautifully moist in the pouch.  Make sure you bring the pouch to the table and open it for all to get smacked upside the head by the waft of flavours jumping out!  I wish I could bottle up the smell of this dish, it will make you drool all day long.  I tried this using foil and parchment paper, I would use the foil since this is not acidic and the metal helps conduct more heat to brown the butter and leeks quicker.  The parchment will keep everyone moist, like a Finnish sauna in November, but you won’t get the same flavour boost from the leeks as you would with the foil.

I made fluffy jasmine rice to go along with the salmon, but this would pair equally well with mashed potatoes or a fettuccine alfredo (just go for a lighter sauce).

Fish... it's what's for dinner!