ROASTED SALMON WITH LEEKS
3 large leeks, white part only, thoroughly washed and cut into ¼-inch slices
2 Tbs. water
1 Tbs. olive oil
1 tsp. finely shredded lemon zest
2 tsp. chopped fresh dill
4 salmon steaks, about ½ lb. each
¼ tsp. ground pepper
2 Tbs. lemon juice
Lemon wedges and fresh dill (for garnish)
Preheat oven to 425°F. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish. Spoon leeks evenly over fish; season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to 12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak. Serves 4.
Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well everything from potatoes to fish. Because o...