Product Recall:Various Brands of Vegetable Products

Salmon Topped with Leek & Dill

Prep time: 15min
Total time: 75min
Serves 8
2 tbsp
butter
30 mL
1 tsp
Pure 100% Olive Oil
5 mL
5 cups
diced leeks (white part as well as 2 in./5 cm of the pale green part)
1.25 L
2
bay leaves
0
1/4 cup
white wine
60 mL
1/2 tsp
salt, divided
2 mL
1
side of Atlantic salmon (2 lb/1 kg), skin on
0
1/2 cup
finely chopped fresh Dill, loosely packed
125 mL
1/2 cup
sour cream
125 mL
1 tbsp
each lemon zest and juice
15 mL
1/8 of the recipe
calories
220
fat
11 g
saturated fat
3 g
carbs
8 g
protein
23 g
cholestrol
70 mg
fibre
1 g
sodium
230 mg

Directions

  1. Place butter, olive oil, leeks, bay leaves, wine and 1/4 tsp (1 mL) salt in a skillet over medium heat. Cover and bring to a simmer until tender, stirring occasionally, 45 to 50 min., taking care not to scorch. Remove from heat, discard bay leaves, transfer leek mixture to a bowl to cool, then refrigerate for 15 min. Preheat oven to 350°F (180°C).

  2. Place salmon, skin side down, on a parchment paper-lined rimmed baking sheet. Season with remaining salt and spread cooled leek mixture over salmon. Bake on middle rack of oven, 20 min. or until salmon is cooked through and flakes easily.

  3. Meanwhile, prepare lemon sour cream. Mix together sour cream, lemon zest and juice and a pinch of salt. Sprinkle salmon with dill and cut into 8 equal portions and serve with lemon sour cream.

Tip

Baking salmon with its skin on adds incredible flavour and moistness. Substitute 2 bunches of green onions for the leeks and simmer uncovered with the other topping ingredients, 10 to 12 min. Omit the dill and garnish with 1 tbsp (15 mL) chopped thyme.