Leeks and fennel salmon

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 10
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 675 gr (1½ pound) of sliced and skinless salmon fillets
  • 5 ml (1 teaspoon) of honey
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper up to taste
  • 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 2 minced fennel bulbs
  • 60 ml (1/4 cup) of white wine
  • 1 hulled and diced tomato
  • 1 chopped garlic clove
  • 30 ml (2 tablespoons) of chopped black olive
  • 15 ml (1 tablespoon) of chopped capers
  • 125 ml (1/2 cup) of finely chopped parsley
  • 1 lemon sliced into quarters
  • 60 ml (1/4 cup) of roasted pine nuts
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Preparation

  • Preheat oven at 200 ˚C (400 ˚F). Cover a baking plate with aluminium paper.
  • Set salmon over the plate. Brush with honey. Salt and pepper. Oven bake 5 minutes. Set aside.
  • Meanwhile, in a large non-stick pan, fry leeks and fennel into oil. Add garlic and continue cooking 1 minute. Add white wine, tomato, olives and capers. Cook 2 minutes. Pour over salmon and set back in the oven for 4 minutes.
  • When serving, spread parsley and pine nuts. Add lemon quarters.

Chef's notes