This light salmon and vegetable dish is a perfectly delicious way to mind the waistline in the new year. I love to make it on cold winter nights when we are in the mood for something filling, but not heavy.
The meaty salmon pairs beautifully with the flavor of the mild leeks. With just a splash of chicken stock and a sprinkle of salt, this one pot meal can be on the table in minutes.
- 1 tablespoon butter
- 5 cups chopped leeks (about 5 medium leeks), well rinsed
- 1 cup chicken stock
- 4 6-8 ounce salmon steaks, skin removed
- 1 teaspoon Kosher salt
- 1 teaspoon freshly cracked black pepper
Makes 4 servings
1. Trim off the roots and dark green leaves of the leeks, leaving the soft white stem. Slice each leek vertically in half. Slice each half into 1 inch half-moon shapes and place in a bowl of lukewarm water. Use your fingers to swish the leeks around in the water vigorously, loosening the dirt caught within the layers. Let the leeks sit for 5 minutes. Use your fingers to scoop the leeks from the water and place them on a clean kitchen towel. Thoroughly pat the leeks dry before proceeding.
2. Melt the butter in medium sized sauté pan over medium heat. Swirl the pan so that the butter covers the bottom entirely. Increase the heat to medium-high, add the leeks to the warm butter and sauté them until tender and slightly translucent. About 10 minutes.
3. Slowly pour in the chicken broth until it just covers the leeks. If you need a little more broth then the 1 cup called for, add a more by the 1/4 cup. Then, place the salmon steaks on top, making sure they are separated by at least one inch. Sprinkle the steaks with salt and pepper.
4. Bring the broth to a light simmer. Place the lid on the pan and cook the salmon for 8 minutes. After that, check the salmon for doneness by flaking a small piece of the top with a fork. If the salmon is still raw inside continue poaching for 1-2 more minutes.
5. Divide the leeks between four plates. Serve one salmon steak on top of each bed of leeks. Enjoy!