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Recipes

Salmon on a Bed of Leeks

While seafood may not be the first thing that pops into your head when you think of Easter and Passover, this heart-healthy protein has ties to both. For those not eating meat during Lent (or for those who just love fish), this recipe pairing salmon with seasonal leeks brings a fresh and healthy taste to the table.

Prep Time:

15 minutes

Total Time:

20 minutes

Yield:

2 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 470
  • Fat: 20g
  • Saturated Fat: 4g
  • Sodium: 160mg
  • Carbohydrate: 24g
  • Fiber: 3g
  • Protein: 38g

Ingredients

1 bunch leeks (3 to 4)

1 tablespoon olive oil

½ cup dry white wine or vermouth

2 6-8-ounce salmon fillets

2 tablespoons grated Gruyere cheese

salt and pepper to taste

Instructions

  1. Trim green tops and root ends from leeks; slit vertically into quarters, leaving ⅓ inch intact at root end. Separate sections and wash under cold running water; drain well.
  2. In a 10-inch saute pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
  3. Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
  4. Transfer to warm dinner plate with broad spatula and serve immediately.

Recipe, content, and photo courtesy of the National Fisheries Institute.

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