• Braised Salmon with Leeks


    Braised Salmon with Leeks

    From Chef Cindy's Cards
    Recipe Category All Recipes, Main Dishes
    Author Christine Andrew


    • 2 medium leeks, cut lengthwise
    • 4 medium cloves garlic, chopped fine
    • 3/4 cup chicken stock
    • 2 T. fresh lemon juice
    • 2 T. fresh chopped tarragon
    • 1 1/2 lbs "Wild" salmon fillet, cut into 8 pieces, skin and bones removed
    • salt and white pepper to taste

    Side dish:

    • Brown Rice
    • chicken stock
    • Chopped Carrots: chopped
    • Chopped Celery: chopped
    • Onions: chopped
    • Mushrooms: sliced


    • Cut off green tops of leeks and remove outer tough leaves.
    • Cut off root and cut leeks in half lengthwise.
    • Fan out the leeks and rinse well under running water.
    • Cut leeks into very thin strips (chiffonade cut) Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently.
    • Add garlic and sauté for another minute.
    • Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
    • Rub salmon with fresh lemon juice, salt and white pepper.
    • Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks.
    • Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
    • Serve leeks topped with salmon and drizzle with juice.
    • Saute carrots, celery and mushrooms in medium saucepan.
    • Add chicken stock and brown rice. Cook until tender.