Fresh garlic is poached in cream, giving the leeks an even sweeter flavor.
Preheat oven to 450°F (230°C) . Cut leeks in half lengthwise; slice into 1/4-in. (6 mm) pieces. Place into medium Bamboo Fiber Bowl and swish in cold water to remove dirt. Drain leeks in large Stainless Mesh Colander and place in Salad & Berry Spinner; spin dry and set aside. Slice garlic lengthwise into quarters. Place garlic and cream in a small saucepan. Simmer over low heat 7-8 minutes or until garlic is tender. Stir in 1 tsp (5 mL) of the mustard; remove saucepan from heat.
Meanwhile, line Large Sheet Pan with foil. Combine bread crumbs, parsley and butter in Small Batter Bowl; mix well. Season fillets with 1/4 tsp (1 mL) of the salt and 1/4 tsp (1 mL) of the pepper. Brush remaining mustard over fillets; top generously with bread crumb mixture. Bake 12-14 minutes or until fish flakes easily with a fork.
Add oil and leeks to (10-in./24 cm) Skillet; cook over medium heat 2-4 minutes or until softened, stirring frequently. Add broth and 1/4 tsp (1 mL) of the salt; cook 3-4 minutes or until most of the liquid is evaporated. Add cream mixture and remaining salt and pepper; simmer 5-6 minutes or until cream is thickened. Serve salmon with leeks.
Calories 440, Total Fat 30 g, Saturated Fat 12 g, Cholesterol 115 mg, Carbohydrate 16 g, Protein 25 g, Sodium 810 mg, Fiber 1 g
1/2 starch, 1 1/2 vegetable, 3 medium-fat meat, 3 fat (1/2 carb)
Drying the leeks in the Salad & Berry Spinner allows for less moisture in the leeks, shortening the time it takes to reduce the liquid and creating a creamier leek mixture.
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