Baked Salmon with Creamy Leeks
Fresh garlic is poached in cream, giving the leeks an even sweeter flavor.
- 2 medium leeks
- 8 garlic cloves, peeled
- 1/2 cup (125 mL) heavy whipping cream
- 2 tbsp plus 1 tsp (30 mL plus 5 mL) Dijon mustard, divided
- 1/2 cup (125 mL) panko bread crumbs
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) butter, melted
- 4 skinless salmon fillets (4-6 oz each)
- 3/4 tsp (4 mL) salt, divided
- 1/2 tsp (2 mL) coarsely ground black pepper, divided
- 1 tbsp (15 mL) olive oil
- 1/4 cup (60 mL) chicken broth
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.
- 4 servings
Nutrients per serving:
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
U.S. Diabetic exchanges per serving:
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.