Sharing a seriously fun love for food

Roasted Salmon with Leeks and Sweet Onion

Roasted Salmon with Leeks and Sweet Onion

Roasted salmon nestled under a bed of tender leeks and sweet onion with just a touch of citrus. The result – a fish that is tender, flaky and full of luscious flavor.

There was a time the engineer told me he didn’t care for salmon. But having been raised by a Mom who expected her kids to eat what she prepared, I forged ahead. I made it, he ate it – and he liked it! What I typically find with the engineer, he “thinks” he doesn’t like a food yet has never even tried it. How is that even possible? Well, that’s another discussion.

We’ve all encountered fish that was dry and bland. The culprit is almost always the same whether cooking meat, poultry or fish. Overcooking plus little to no seasoning. I have several favorite methods of cooking salmon. Two are perfect for cooking smaller or individual portions – pan roasted involving a quick sear and the other is en papillote – cooked in parchment paper. This is my go to method when cooking a whole salmon fillet. A few more steps and a longer cooking time, but the results are worth it.

The delicate taste of salmon is beautifully highlighted by simply seasoning with kosher salt and freshly cracked pepper. Then the whole fillet is roasted under a bed of sautéed leeks and sweet onion with the notes of lemon, orange and a touch of fresh thyme, keeping the fish moist while adding a subtle savory component.

The cooking time will vary a bit depending on the thickness of the fillet. Checking the internal temperature of 145-degrees with an instant read thermometer will ensure your fish is cooked to perfection.

 

 

No worries if you have leftovers – this salmon is delectable served cold in a fresh salad and makes a great salmon mousse!

Roasted Salmon with Leeks and Sweet Onion

1 whole salmon fillet, about 3 pounds

1 teaspoon kosher salt, or to taste – divided

1/2 teaspoon freshly cracked black pepper, or to taste – divided

1 tablespoon butter

2 tablespoons olive oil

2 large leeks, white and light green portion, thoroughly cleaned* and sliced – about 3 cups

1 large sweet onion, chopped – about 2-1/2 cups

Zest of 1 orange, about ¾ teaspoon

Juice of 1 orange, about 1/3 cup

Zest of 1 lemon, about ¼ teaspoon

1 teaspoon fresh thyme leaves

1 orange, sliced

1 lemon, sliced

6 – 8 sprigs of fresh thyme

About 20 minutes before cooking, sprinkle the fleshy side of the salmon with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper. Let the salmon rest at room temperature for about 20 minutes.

In a heavy roasting pan that has been lightly sprayed with a cooking spray, melt the butter with the olive oil over medium heat. Add the leeks and the onion and sauté until the vegetables are very tender and translucent, about 12 to 15 minutes.

Add the remaining kosher salt and pepper along with the orange zest, orange juice, lemon zest and thyme leaves. Cook for about 5 minutes.

Remove the pan from the heat. Move the leeks and onions to the side of the pan and place the salmon in the pan, skin side down. Spoon the leeks and onions over the salmon covering it completely.

Top with the orange slices, lemon slices and the sprigs of fresh thyme.

Roast in a 425-degree oven for about 45 to 50 minutes or until the thickest part of the salmon reaches an internal temperature of 145-degrees and flakes easily. The time will vary depending on the thickness of the salmon. If the fillet is on the thinner side check at 35 minutes.

*Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed.

Roasted Salmon with Leeks and Sweet Onion, courtesy of Preserving Good Stock

September 17, 2018
: 6 generous portions

Roasted, nestled under a bed of tender leeks and sweet onion with just a touch of citrus. The result – salmon that is tender, flaky and full of luscious flavor.

By:

Ingredients
  • 1 whole salmon fillet, about 3 pounds
  • 1 teaspoon kosher salt, or to taste - divided
  • 1/2 teaspoon freshly cracked black pepper, or to taste - divided
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 large leeks, white and light green portion, thoroughly cleaned* and sliced – about 3 cups
  • 1 large sweet onion, chopped – about 2-1/2 cups
  • Zest of 1 orange, about ¾ teaspoon
  • Juice of 1 orange, about 1/3 cup
  • Zest of 1 lemon, about ¼ teaspoon
  • 1 teaspoon fresh thyme leaves
  • 1 orange, sliced
  • 1 lemon, sliced
  • 6 - 8 sprigs of fresh thyme
Directions
  • Step 1 About 20 minutes before cooking, sprinkle the fleshy side of the salmon with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper. Let the salmon rest at room temperature for about 20 minutes.
  • Step 2 In a heavy roasting pan that has been lightly sprayed with a cooking spray, melt the butter with the olive oil over medium heat. Add the leeks and the onion and sauté until the vegetables are very tender and translucent, about 12 to 15 minutes.
  • Step 3 Add the remaining kosher salt and pepper along with the orange zest, orange juice, lemon zest and the thyme leaves. Cook for about 5 minutes.
  • Step 4 Remove the pan from the heat. Move the leeks and onions to the side of the pan and place the salmon in the pan, skin side down.
  • Step 5 Spoon the leeks and onions over the salmon covering it completely. Top with the orange slices, lemon slices and the sprigs of fresh thyme.
  • Step 6 Roast in a 425-degree oven for about 45 to 50 minutes or until the thickest part of the salmon reaches an internal temperature of 145-degrees and flakes easily. The time will vary depending on the thickness of the salmon. If the fillet is on the thinner side check at 35 minutes.
  • Step 7 *Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!