Salmon and leeks are a delicious combination that make for a fast, easy and healthy dinner!
Thank you to the nice lady at the grocery store who was wielding a leek like a baseball bat and ordering some salmon.
She said she steamed all of her stuff in some fancy store-bought contraption in the microwave, which didn’t sound particularly appealing to me, but the leek-salmon-soy sauce combo did.
I played with it a bit and came up with this, which is simply delicious.
Leeks, if you are unfamiliar, are related to onions and have a sweet, delicate flavor. Plus, they are pretty.
As a major bonus, leeks are very high in a type of fiber that our good-for-us gut bacteria love.
Good gut bacteria does amazing things for you. It's a fascinating emerging field of science (says the uber-nerd here who took a Coursera class all about it).
You know what? Just read this. Page 2 has the good info on leeks.
Now you want to eat leeks every week, right? Me, too.
The lady in the grocery store, who was not raised in the U.S., said too few people here use leeks. I wholeheartedly agreed. Even J, in the cart, saw our discussion and started nodding his head (a new discovery - and a fun departure from just shaking and “no”) and said, “Yeah, yeah, yeah.” Thanks for the support, buddy.
So here’s a simple introduction to leeks, paired with some gorgeous wild-caught salmon. Talk about a serious superfood pairing!
Notes on salmon and leeks:
- In most areas of the US, you need to buy your salmon on the day you plan to use it. It does not keep for long. I plan for this and cook salmon on days when I know I’ll be grocery shopping. Or I use frozen wild-caught Alaskan salmon. It’s frozen right after it’s caught and cleaned, so it’s as fresh as you can get, apart from cozying up to a fisherman as he docks his boat.
- Leeks need to be carefully cleaned to get the dirt out of the inner layers. See the instructions below and the photos above for the stages of this.
- This salmon dish pairs great with rice and your favorite veggie. And a glass of wine. 😉
Here it's served here with my perfect brown rice and steamed asparagus.
If you’re lucky, the sauce from the salmon and the leeks will run all over your plate and make for some extra tasty rice and asparagus. Hint, hint: Make this happen.
Oh and basmati brown rice is also divine with this. As is roasted asparagus instead of steamed. Just put it in the oven with some olive oil, salt and pepper and it cooks in about the same time as the fish. 👍
Do your gut microbiome a favor and try this out soon.
P.S. Have you tried leeks? What's your favorite way to prepare them? Leave me a comment below - I'm always looking for new ideas!
Salmon and leeks
Salmon and leeks is a great combination and makes for an easy, fast and healthy dinner!
For the salmon:
- 2 (6-oz) pieces of wild-caught salmon
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the leeks:
- 1 large leek
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- Preheat oven to 450. Line a baking dish with aluminum foil and spray with cooking spray.
- Rinse salmon and pat it dry. Place in prepared baking dish. Drizzle with olive oil and season with salt and pepper.
- Bake at 450 for 10-14 minutes, until the fish flakes easily with a fork. Cooking time will depend on the thickness of your salmon.
Meanwhile, prepare leeks:
- Wash leeks, remove outer layer, trim ends and slice into small circles, using white and light green parts only. (See pictures in the post above.) Put circles in a bowl of cold water and toss them around to release any extra dirt in the folds. Drain leeks and rinse again to remove any last stubborn bits of dirt.
- Heat olive oil in a small sauté pan over medium heat.
- Add leaks and season with salt and pepper. Sauté leeks for 2-3 minutes, until just softened. Add sesame oil and turn off heat.
- Place leeks on plate and top with cooked salmon. Drizzle 1 teaspoon soy sauce on each piece of salmon. Add an extra splash if you like. I always do. Enjoy!
Amount Per Serving: Calories: 317Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 72mgSodium: 896mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 26g
This recipe looks so delicious! Hi, I'm Anita visiting from Foodie Fridiy.
Thanks Anita! It's a great combo!
I made this dish last night and it's going into the rotation! It was simple to prepare and so very tasty. I'm kind of a purist with my salmon, and was apprehensive about the soy sauce, so I didn't use the full 2 tbs, just in case. 🙂 But it turned out great and I'll use more soy sauce next time.
I had some fresh asparagus that needed to be used, so rather than roasting it like I've been doing, I chopped it up and sauteed it with the leeks. We have a household member that needs food in bite sized pieces so I have to cut asparagus before serving anyway, and I really liked the extra texture it added to the leek preparation.
We like leeks, although they're not always available here. I've always prepared them with salmon, and DH likes to use them in soups.
This recipe is definitely a winner! Thanks for sharing it!
I'm so happy to hear you enjoyed it! Salmon and leeks are definitely a great combo together and I love that you added asparagus as well - yum! 😊