Salmon on a Bed of Leeks
Leeks add a mild garlic-and-onions flavor to the wine-poached salmon.
- 1 bunch leeks (3 to 4)
- 2 teaspoons butter or margarine
- 1/2 cup dry white wine or vermouth
- 2 6-8-ounce salmon fillets
- 2 tablespoons grated Gruyere cheese
- salt and pepper to taste
- Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.
- In 10-inch sauté pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
- Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
- Transfer to warm dinner plate with broad spatula and serve immediately.
Recipe courtesy of the National Fisheries Institute
Cooking Tip: Cooking fish with vermouth means no "fishy" smell in the house.
Calories from Fat 185 (34%)
(32%)Total Fat 21g
(30%)Saturated Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Total Carbohydrate 26g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.