It’s Friday so I thought I’d post a fish recipe.
It’s actually ‘Roast Salmon on a Bed of Leeks with Tarragon White Wine Sauce’ but Google doesn’t like long titles.
Long keyword strings are okay, but not long url / titles.
I always bow to the wishes of Google.
One of the activities in my French class each week is recounting what we did over the past weekend. The first time I explained that I had spent the weekend dealing with the problems Google had emailed me about my teacher and classmates were confused.
The teacher said that she didn’t understand who had sent me the emails.
I said, again, Google.
Still confused, she clearly didn’t believe that little, old, me had received emails from giant Google.
I explained that, while I’m quite certain the emails were computer generated, they did, in fact, come from Google.
They remain in awe.
I remain determined to keep the emails to a minimum. I try to abide by their rules.
I hope you have access to leeks for this. They complement the salmon nicely.
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Roast Salmon on Bed of Leeks
This is a lovely salmon main course ready in just 25 minutes. The leeks and sauce are quickly done while the salmon roasts.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Fish & Seafood
- 2 salmon filets, 6oz (180gr) each
- 1/2 tsp lemon pepper
- 2 medium leeks (1″ diameter) trimmed, rinsed
- 2 tsp olive oil
- 2 tsp butter
- 1/4 cup (2oz, 60ml) chicken stock
- 1/4 cup (2oz, 60ml) white wine
- 1/2 tsp tarragon
- 1/2 tsp thyme
- 1/2 tsp savory
- 1 tbs maizena (cornstarch) dissolved in 2 tbs water
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- Put salmon on a roasting tray.
- Sprinkle each with lemon pepper.
- Roast, 400F (200C) for 20 minutes, or until done. It will be mostly opaque and flake easily when done
- Cut the leeks in half the long way, using white and light green, about 6″ from each leek.
- Discard outer layer and rinse thoroughly if sandy
- Slice leeks thinly, 1/4 – 1/8″.
- Heat butter and oil in a medium skillet.
- Add leeks and sauté until very tender, about 15 minutes.
- Heat wine, stock, and herbs to a boil in a small saucepan. Simmer for 5 minutes
- Add cornstarch mixture and stir until thickened.
- Stir in yogurt and keep warm until needed.
- To serve: Divide leeks onto 2 plates.
- Cut salmon in half or thirds and place on leeks.
- Drizzle with sauce and serve.
Use sour cream in place of yogurt and regular salt and pepper in place of the lemon pepper mix.
Keywords: roast salmon, leeks, white wine sayce
As I finished typing this recipe I got an email from Google. Apparently I made a coding mistake on a blog post back in 2016 and they’d like me to fix it now.