Mary Anne here. Two weeks ago, I created a pasta recipe using leeks, but when I purchased them I had to buy the “bunch” and had two leftover. Given my mantra of “let no food go uneaten,” I decided to create a new recipe based on the extra leeks. I love fish – Salmon in particular – but my “significant other,” Michael, is less entranced by ocean swimmers. He complains that any fish other than those from a shell is just too “fishy” for his sensitive palate and so he steers clear.
Having this bias in mind, I set out to lure his taste buds with cardio-friendly fare and all of the associated omega-3 benefits, and I have to say, while initially skeptical, I won him over with this fish dish! The ginger combined with orange juice eliminates any of the associated fishiness while producing a sweet and savory combo that has a bit of a kick. The leeks were a perfect foil for the salmon and the marinade created a thick delicious sauce during the roasting. I recommend serving this with my Thai Spinach and Mango Salad to complement this Asian-inspired meal.
Roasted Salmon on a Bed of Leeks
Makes 3 entree-sized portions
Tip: If you’re cooking for one or two, use the leftover salmon in an entrée salad the next day. I often feast on the remains this way and love the addition of leftover meat, poultry, or fish coupled with fresh field greens, tomatoes, diced cheese, currants and nuts.
2 salmon filets, about ½ lb. each – $9.51
2 leeks, about ¾ lb. – $2.66
1 Tablespoon olive oil – stock
Ingredients for the Marinade:
3 Tablespoons fresh orange juice – stock
1 Tablespoon olive oil – stock
2½ teaspoons honey – stock
2 heaping Tablespoons fresh ginger, minced – $0.24
2 Tablespoons soy sauce – stock
1 teaspoon sesame oil – stock
1 clove minced garlic – stock
Grand total Assuming Well-Stocked Pantry: $12.41
Total Per Serving: $4.13
1. Preheat the oven to 425 degrees. Prepare the marinade by whisking together all of the ingredients. Marinate the salmon filets for 30 minutes using either a non-reactive glass or ceramic dish or a Zip-lock bag. Tip: I prefer using a sealed bag for marinades, but in deference to unnecessary waste and eco-friendly habits, I reuse my bags by washing thoroughly, turning them inside out, and then drying in a dish rack over night. Note: Watch your marinating time carefully. The citrus in the marinade will “cook” the fish if left to marinate longer than 30 minutes. (This is how you prepare Ceviche, but that’s for future recipes.)
2. Meanwhile, prepare the leeks. Cut off about 3 to 4 inches of the green ends. Slice each leek lengthwise and cut away the outer tough green leaves to expose the tender, paler green leaves beneath. Wash the leeks under cold running water to eliminate the sand and grit, and then coarsely chop the white and pale green portions into 2 inch long by ½ inch wide pieces. Place in a colander and re-rinse under cold running water to remove any errant particles of sand.
3. In a large sauté pan, heat the oil over high flame. When hot, reduce the flame to medium high and add the chopped leeks all at once. Don’t stir for about a minute and then begin stirring frequently over medium-high flame until the leeks just begin to turn pale gold and soft, about 10 minutes. Remove from the heat and transfer to a glass rectangular casserole dish. Spread evenly across the middle of the dish.
4. Place the marinated salmon, skin side down, over the leeks. Drizzle the marinade over the fish. Roast in the preheated oven for 15 to 20 minutes or until fish flakes easily with a fork.
5. Using your largest spatula, transfer the fish and leeks onto serving plates and drizzle with the remaining sauce.