Leeks and fennel salmon
15
10
4
No
Ingredients
- 675 gr (1 1/2 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 g (4 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
Preparation
Side-by-side mode
- 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.
