About this recipe:Fresh salmon is always a treat, but on a bed of leeks, it's amazing. I think that you should try this!
3 tablespoons olive oil
1/2 onion, minced
4 leeks, white and light green parts only, minced
100ml water, or as needed
6 salmon fillets
2 tablespoons balsamic vinegar
salt and ground black pepper
2 teaspoons chopped dill
1 limes, sliced into 6 slices
200ml crème fraîche or soured cream
1 lime, juiced
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6.
Heat 2 tablespoons of the olive oil in a frying pan over high heat, and cook the onion just until translucent, about 3 minutes. Stir in the leeks, reduce the heat to low, and pour in enough water to cover the leeks. Simmer, covered, until the water is evaporated, about 10 minutes.
Pour the remaining 1 tablespoon olive oil and the balsamic vinegar into a gratin dish. Spread the leek mixture into the gratin dish, and place the salmon fillets on top. Season with salt and pepper, sprinkle with 1 teaspoon of the dill and place a lime slice onto each fillet.
Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
Prepare a pan sauce just before serving. Warm the crème fraîche or soured cream with the lime juice in a small saucepan over low heat, stirring constantly. Season with salt, pepper and the remaining 1 teaspoon dill.
We adapted this to serve 2 people. Really delicious. We cooked the leeks with water as recipe but dotted with butter when cooking in the oven with the salmon and used that as the sauce. The balsamic vinegar really adds zing to the leeks. One of our favourite ways to cook salmon - so easy and always perfectly cooked in the oven. - 16 Mar 2016