This recipe was also adapted from Margaret Johnson, a great Irish American author and chef. The flavor of the leeks and salmon together is just amazing. And it’s a really easy dish. A complete winner!
- 3 large leeks, white part only, thoroughly washed and cut into 1/4-inch slices
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon finely shredded lemon zest
- 2 teaspoons chopped fresh dill
- 4 salmon fillets, about 1/2 pound each
- 1/4 teaspoon ground pepper
- 2 tablespoons lemon juice
- Lemon wedges and fresh dill (for garnish)
- Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they’re turning up on their own, often as a kind of bedding or nest for meat or fish fillets.
- Preheat oven to 425°F. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
- Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.