Pan Fried Salmon and Creamy Leeks
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
You may remember the Vine Tomatoes with British Buffalo Mozzarella recipe that I made last year, that went with a lovely lemon and basil dressing. Well, Love the Garden are running a new competition this month, to honour the leek. I love leeks, chopped with garlic and fried slowly in butter, a splash of Marsala and then tossed into pasta. Or in a chicken pie. But for this month's challenge, I decided to try something I'd never tried before: leeks with salmon.
Pan Fried Salmon and Creamy Leeks Recipe
- 4 salmon fillets
- 3 leeks, split in half lengthways, washed well and sliced
- 2 cloves garlic, chopped
- 300ml dry, white wine
- knob of butter
- swirl of single cream
- salt and pepper, to season
- Heat a large frying pan and melt a small knob of butter. When it's melted, throw in the chopped leeks and garlic and cook gently for about 5-7 minutes, until the leeks have started to soften.
- Pour in the wine, and leave to bubble for another 10 minutes.
- Meanwhile, pan fry the salmon. Heat a little olive oil in a separate pan and lay in the salmon fillet, skin side down. Leave there for about 5 minutes - you'll see the salmon cooking throughout the fillet. Once the salmon skin is crisp, and you can see the fish has started to turn opaque up to the middle of the fillet, turn it over and cook on the other side for a few more minutes, until it's just cooked.
- Go back to the leeks. Swirl a few tablespoons of the single cream into the leek and wine mixture and season with salt and lots of black pepper. Spoon the creamy leeks onto a serving plate and serve with the pan fried salmon.