No votes yet
Active time
15 minutes
Total time
20 minutes
2 servings

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

  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.


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

Yield: 2 servings

Review this Recipe