Salmon stuffed with leeks
20
30
4
Yes
Ingredients
- 2 leek whites
- 500 ml (2 cups) boiling water
- Salt and pepper to taste
- 1 clove garlic, chopped
- 4 Italian tomatoes, chopped
- 15 ml (1 tablespoon) chopped fresh oregano, or 5 ml (1 teaspoon) dried oregano
- 125 ml (1/2 cup) black olives, chopped
- 75 g (2.5 oz) Canadian Feta cheese, diced
- Salt and freshly ground pepper to taste
- 1 kg (2.2 lb) salmon fillets
- 125 ml (1/2 cup) of cooking cream
- 60 ml (1/4 cup) of white wine
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Season boiling water with salt and pepper. Cook leeks for 10 minutes. Remove and reserve cooking water. Cool in cold water.
- Combine garlic, Italian tomatoes, oregano, olives and feta cheese. Season to taste. Cut fillets in half, but not all the way through (butterfly style).
- Spread stuffing over fillets. Add leeks and close. Place a piece of stuffed salmon fillet in the center of a buttered baking sheet. Bake for 20 minutes. Pour the white wine and cream into the cooking water and reduce over high heat for 15 minutes.
- Serve hot with the sauce.
- Serve with rice and lemon wedges, if desired.
