I usually do veggie food, but occasionally I go for a meal with a bit of fish, mainly salmon, because I am told it is a healthy option with Omega 3 fatty acids, amino acids and pretty OK on the vitamin front. So much for the apologies, because this is not only a quick and easy dish, it is also light and simply delicious, especially if served straight out of the oven.
Now I used to do this many years ago and recently, because we still had quite a bit of leek left in the garden (unharvested this keeps well over the winter), I decided to try it again. Here it is.
- 300 g salmon (150 g slice per person) with or without skin
- 2-3 leeks without too much of the tough green bits at the top (they can be put in a soup), cut into fine slices
- 1 small onion finely sliced and mixed in with the leek
- 2-3 cloves of garlic, squeezed
- 100 ml good (!) white wine
- spice mix (Cajun or Oriental flavour) to taste
- salt or veggie broth dissolved in the wine
- olive oil
- a little freshly squeezed lemon or lime juice (not pictured)
- wild rice mix or long grain rice with saffron, cooked with a dash of dry sherry and veggie broth
- Prepare the wild rice mix or long grain rice (sauté a few onions in olive oil, add the rice and stir till it is glassy, add the sherry and top up with water, about twice the volume of the rice).
- Preheat the oven to 180°.
- Line the bottom of an ovenproof dish with the leek and the onion, season with a bit of the spice mix.
- Add the garlic and the wine.
- Put in the oven for 5 to 10 minutes until the leek looks a little softened.
- In the meantime drizzle a little olive oil on the top of the salmon, season with the spice mix and some salt (rock or sea) and squirt a little lemon or lime juice over the fillets.
- Place on top of the leek and onion bed and put in the oven. Check after about 8 minutes: the fillets should look opaque and flake a little when squeezed with the back of a fork.