Salmon stuffed with leeks

Author: Les Cultures de chez nous
Images poireaux
Portions 4


  • 2 Leeks
  • 500 ml (2 cups) boiling water
  • Salt and pepper to taste
  • 1 chopped garlic clove
  • 4 chopped Italian tomatoes
  • 15 ml (1 tbsp.) freshly chopped oregano, or
  • 5 ml (1 tsp.) dried oregano
  • 125 ml (1/2 cup) chopped black olives
  • 75 gr (2,5 oz.) Canadian feta to taste
  • 1 kg (2,2 lb.) salmon filets
  • 125 ml (1/2 cup) 35 % cream
  • 60 ml (1/2 cup) white wine
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  • Preheat the oven to 200 C (400 F). Season the boiling water with salt and pepper and cook the leeks-mignon for 10 minutes. Remove the leeks and save the cooking water. Allow the leeks to cool in cold water. Mix the garlic, Italian tomatoes, oregano, olives and the feta, seasoning to taste. Slice the salmon filets in two lengthwise, butterfly fashions, but not quite to the end.
  • Spread the stuffing on the filets, add the leeks-mignon and close. Place the salmon filet(s) on a buttered cookie sheet and cook for 20 minutes. Add the white wine and cream to the cooking water and reduce over high heat for 15 minutes. Serve hot with the sauce, accompanied by rice and one lemon quarters, if desired.

Chef's notes