Active time
15 minutesTotal time
20 minutesYield
2 servingsNutrition
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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
- 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.
- 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.
- 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.
- Transfer to warm dinner plate with broad spatula and serve immediately.
Recipe, content, and photo courtesy of the National Fisheries Institute.
Nutrition
Calories: 470Fat: 20g
Saturated Fat: 4g
Sodium: 160mg
Carbohydrate: 24g
Fiber: 3g
Protein: 38g
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