Braised Salmon with Leeks

This week, June 10 - 16, 2013,
at Harter House Supermarkets
in Springfield, Mo.
we have FRESH Salmon Fillets
on sale for $8.99 lb.

Healthy and delicious.

Try this recipe or search for one online that calls out to you!




This is a terrific low-effort weeknight dinner dish, and may just be my new favorite way to cook salmon. Braising is very quick (only 4 minutes for the fish!) and results in a moist and flavorful slice of fish.

Remember, Fresh is always best.

15-Minute Braised Salmon with Leeks
adapted from the World’s Healthiest Foods

Ingredients:

* 2 medium leeks cut lengthwise
* 4 medium cloves garlic, pressed
* 1 TBS chicken or vegetable broth + ½ cup
* 1 TBS fresh lemon juice – juice of 1 lemon, yum!
* 1 TBS fresh tarragon chopped
* 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed
* salt and white pepper to taste
* fennel leaves for garnish optional

Directions:

1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
2. Let leeks and garlic sit for 5-10 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring once in awhile.
4. Rub salmon with a little fresh lemon juice, salt and white pepper
5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4

Enjoy!