Recipe courtesy of Nadia G
Crispy Salmon with Leek Sauce
Total:
25 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Leek Sauce:
  • 2 tablespoons unsalted butter
  • 2 leeks, thinly sliced
  • 1 clove garlic, minced
  • 1 cup organic vegetable stock
  • 1/4 cup fresh parsley
  • Sea salt
  • Freshly cracked pepper
  • 1/4 cup fresh dill, chopped
Salmon:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium fillet salmon
  • Handful baby spinach, for serving
  • 1 lemon

Directions

For the leek sauce: Heat a saucepan over medium-low heat. Add the butter, leeks and garlic and cook until soft, about 5 minutes. Turn up the heat to medium and add the vegetable stock, parsley, sea salt and pepper to taste. Let simmer for another 5 minutes. Pour into a food processor and add the dill. Puree and set aside.

For the salmon: Heat the olive oil and butter in a pan over medium heat. Put the salmon fillet into the pan skin-side down and cook for about 8 minutes. Flip and cook until it's sufficiently cooked to your liking, or another 3 minutes. Place a portion of raw baby spinach on a plate and slide the salmon fillet over the top and drizzle with lots of leek sauce. Squirt with fresh lemon juice and enjoy.

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