Lemon Butter Salmon with Leek Salsa
I made this stunning Lemon Butter Salmon with Leek Salsa this weekend for The ‘Pause Effect Weekend Retreat, and it was such a hit! I was looking for a dish that would be easy enough for me to prepare among other activities, but still had a bit of wow factor AND was nourishing, filling and delicious. This salmon recipe might just be the recipe you need that will take you from weeknight to date night to dinner party!
Why You’ll Love This Recipe
I don’t think I give leeks enough credit….and I love all of leek’s sisters - shallot, onion, scallion….I’m not sure if her size throws me off when I’m at the grocery store or why I don’t reach for her more often. But I’m so glad I did for this one!
Why This Recipe Works
If you are anything like me, your family meal times need flexibility and variety. Not everyone in the house seems to eat the same things at any given time. Because I am the cook, I do get to choose, but I like for the meal to be eaten, therefore, options are key. And with this dish, the options you can make are endless! My girls like it when I top the cutlets with tomato sauce and mozzarella and let that melt together. Sully will eat these chicken cutlets cut into wedges and he’ll eat them with his fingers like chicken nuggets. Everyone is happy!
Lemon Butter Salmon with Leek Salsa
Ingredients:
Salmon
4 salmon filets, approx 4oz each
4 tbsp butter
Zest and juice of 1 lemon
2 cups cooked brown rice
1/3 cup crumbled feta cheese
Leek Salsa
1 leek
4 tbsp olive oil, divided
1/2 cup roughly chopped parsley
2 tbsp capers (I measure these with my heart)
4 large garlic cloves, finely chopped
1/2 tsp crushed red pepper
3 tbsp red wine vinegar
Pinch of salt
Directions:
Preheat oven to 400 F. Place the salmon filets to a medium baking dish.
In a small pot, melt butter on medium-low heat, making sure the butter doesn’t get too hot or starts browning (lower the heat, if so). Remove from heat, and whisk in the in the lemon zest and lemon juice.
3. Spoon the lemon butter over the salmon, and season with salt and pepper. Transfer to the oven, and bake for 15 minutes or until salmon is flaky.
4. While salmon is baking, prepare your leek salsa. Cut off the darkest part of the leeks, but set aside half to use for later. Cut the white and light grain part of the leeks into thin slices, and then add them to a bowl of water to get rid of dirt. Let sit for a few minutes, and then drain in a colander, rinsing off the leeks once more.
5. Heat up 1 tbsp olive oil in a medium pan on medium-low heat. Add the sliced leeks, and cook for 7-8 minutes or until leeks have softened. If pan starts to dry out, add a splash of water.
6. Take the dark part of the leeks that you reserved (you’re using half), rinse them, and then finely chop (you should have about 1/4 cup, give or take). In a medium bowl, add the cooked leeks, the chopped leeks, parsley, capers, garlic, crushed red pepper, remaining 3 tbsp of olive oil, red wine vinegar, and a pinch of salt. Mix together, and add a little more olive oil if you want the salsa to be more saucey.
8. Add rice to a bowl, and top with cooked salmon, leek salsa, and a sprinkle of feta. Serve warm!
Want More delicious fall recipes?
Have you tried some of these?
Autumn Harvest Chicken and Veggie Bowl
Sheet Pan Sausage, Sweet Potato and Apples
Creamy Cider Braised Chicken Thighs with Bacon, Fennel and Rosemary
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