This is a recipe I discovered in Hannaford’s Fresh magazine they give away at the store. Used to be it had some really snappy stuff but not so now. But still interesting so pick it you if you are shopping in a Hannaford and give it a read. Most of their recipes are on line so you can find this one there. I will let you look it up there and here I am going to give you my adaptation of the same dish, with a bit of Pepper Coast Products thrown in.
This dish has three parts; the salmon, the glaze, and the leeks. Lets get going.
Heat the oven to 400F.
Leeks:
The original recipe calls for 6 cups of leeks sliced, yes, that is a lot, and you can use less if you like. Clean them and slice them thin across. As you go up the stem you can pull off the dark green leaves and keep slicing. One good size leak makes a lot in a measuring cup. You also need a shallot minced. Heat a medium sized non-stick skillet on medium. Or maybe a large one, something that holds the leeks comfortably. Something in 9 to 10 inch range. Add some olive oil, EVOO is not needed here, let it heat up and and add the leaks and shallot, some salt and pepper and let them cook. We are looking for about 10-12 minutes cooking time here, if they start to take on too much color, turn down the heat. At the end add some wine and water, about 3 tablespoons each, let bring to a simmer, then a tablespoon of butter and turn off the heat after strining in. This part is done.
Glaze:
Start making this up while the leeks are simmering. I have used many different jams and chutneys for this and they all work. So get a small bowl, one you can micorwave if you need to and put in a few tablespoons of what you have on hand and want to try. I have used Nervous Nellies Cranberry Peach Chutney, NN’s Rhubarb Ginger Chutney, Bornco Bob’s Raspberry BBQ Sauce, Red Currant jelly as they suggest, Shiriacah, you get the idea. Some sweet with fruits, and some heat. Mix this together, use the MW if necessary.
Salmon:
I recommend only wild caught salmon, sorry there are too many issues with all of the farm raised salmons. You want to check it for pin bones. Most of the bone are gone when it gets to to you and they are tiny, but take the time to pull them out. Run you fingers along the middle part of the fillet and you will probably notice them. Use heavy tweezers or needle nose pliers. Its easy. Then I salt it and give it a good coat of Finessence and spray it with a bit of oil so the seasonings will mingle with the fish. I usually leave the skin on and place the fish on some foil in a baking pan, whatever fits. Then before going in the oven coat the top with the glaze you made earlier. Bake for about 10 to 12 minutes and then finish under broiler to glaze the glaze.
Finishing:
To plate up place a bed of leeks on a warmed plate and then a chunk of salmon on that. Add extra glaze if you like.
We made this first in 2008 and have made many times again when we have a source of good salmon and plentiful leeks.
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