Salmon with leeks and fennel

Clafoutis aux poireaux et à la tomme
Preparation 15 min
Baking 10 min
Portions 4
Freezing No


  • 675 gr (1 1/2 lb.) skinless salmon filets, cut into slabs
  • 5 ml (1 tsp.) honey
  • 30 ml (2 tbsp.) olive oil
  • Salt and pepper to taste
  • One 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 fennel bulbs, thinly sliced
  • 60 ml (1/4 cup) white wine
  • 1 tomato, with seeds removed, cut into cubes
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) chopped black olives
  • 15 ml (1 tbsp.) chopped capers
  • 125 ml (1/2 cup) chopped parsley
  • 1 lemon, quartered
  • 60 ml (1/4 cup) roasted pine nuts
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  • Preheat oven to 200 ˚C (400 ˚F). Cover a cookie sheet with aluminum foil
  • Place the salmon slabs on the cookie sheet and daub with honey. Salt and pepper then cook in the oven for 5 minutes. Set aside
  • In the meantime, brown the leeks and fennel in olive oil using a large non-stick pan. Add the garlic and continue cooking for 1 minute. Add the white wine, tomato, olives and capers. Cook for 2 minutes then pour over the salmon slabs and return them to the oven for 4 minutes
  • Sprinkle with the parsley and pine nuts before serving and accompany with the lemon quarters.

Chef's notes