Description
This is an adaptation from a few recipes I’ve enjoyed. Simple, elegant and delicious. I’ve served it for guests and picky teens with high praise.
Ingredients
- 4 leeks
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 3 carrots, cut into matchsticks
- kosher salt to taste
- 2 pounds salmon fillets
- 2 teaspoons olive oil
- kosher salt and ground black pepper to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
- and spray with cooking spray.
- Trim away the root end
- tough outer leaves
- and dark green tops of the leeks. Cut the leeks lengthwise into quarters
- then crosswise into thirds. Wash the leeks well to remove any grit
- and drain in a colander.
- Melt the butter in a large skillet over medium-high heat
- and cook and stir the leeks until they have started to soften
- about 5 minutes. Sprinkle the leeks with brown sugar
- and cook until they turn brown
- 15 to 20 minutes. Stir in the matchstick carrots
- sprinkle with kosher salt
- and cook and stir until the carrots are tender
- about 5 minutes.
- Place the salmon on the prepared baking sheet
- rub the fillets with olive oil
- and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn’t dry
- about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates
- and top each fillet with 1/4 of the caramelized leeks and carrots.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4