Crispy Salmon with Leek Sauce
- 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.
Recipe courtesy of Nadia G
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