Maple mustard salmon with marinated leeks

By • May 10, 2010 • 4 Comments


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Author Notes: A few summers ago while in Chamonix, Frederique and I were scouring the lovely markets and bakeries the town had to offer while DH & his brother were climbing the Mt Blanc. The produce was fresh and colorful and Frederique, an excellent cook having worked for many years in great restaurants in Montreal, had wonderful menus planned for us while the boys climbed the mountain. This is one dish that will stay with me forever. It’s elegant and refined, can serve a crowd and can easily be made with either trout or artic char.Culinista Annouchka

Serves 6-8

  • 3-4 pounds salmon fillet, skin intact
  • 4 leeks (white & light green parts only) cleaned, halved, quartered & finely sliced
  • 3 meyer lemons, sliced in 1/4 inch (regular lemons will do as well)
  • 1/2 cup mustard Moutarde de Meaux
  • 1/2 cup maple syrup
  • 3/4 cups white wine (anything you'd readily drink)
  • Salt & pepper
  1. Mix the mustard and maple syrup together until well combined, season well with salt and pepper. Coat the trout with the mixture and place in the fridge to marinate for at least 2 hours, or overnight.
  2. Preheat the oven to 350 F. Prepare 2 large sheets of aluminum foil. In a shallow baking pan, place the sliced leeks and top with sliced lemons. Lay the fish on top of the leeks & lemons and top with more of the maple mustard marinade. Place the other sheet of foil and bring up the edges of the foil, crease together and then fold to seal tightly except for 1 corner. Pour the wine into the packet and seal the last corner.
  3. Bake until the fish is just cooked through, while remaining slightly pink in the center - about 25 to 35 minutes depending on the thickness of the salmon. To test for doneness, open the packet and pierce with a fork. Serve with the leeks.

Tags: savory, serves a crowd

Comments (4) Questions (0)

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almost 4 years ago TheWimpyVegetarian

This looks wonderful! Thanks for the mustard substitute if I can't find Moutarde de Meaux. Although, I'm heading to Paris on Saturday, and something tells me I can find it there :-). Thanks for this wonderful recipe!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

ChezSuzanne, welcome back! Did you find the mustard in Paris? My favorite local grocery, which typically has items like this, does not, so I'm dying to hear whether you were able to get it. Will be searching elsewhere. It seems like something we should be able to find in the Bay Area. Am making this dish tonight, but using a French coarse ground that Mr. T. likes quite a bit . . . . Stay tuned. ;o)

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almost 4 years ago Culinista Annouchka

Thank you, it's a great recipe when cooking for a crowd. I've also used Grey Poupon's harvest corse ground mustard as an alternative to the moutarde de Meaux...hope that helps!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love this. My kind of recipe, from start to finish. Will definitely be making it soon. Now, to find some Moutarde de Meaux . . . . remember buying it in the food shop at Bloomingdales, eons ago, when I lived on Roosevelt Island and rode the tram onto Manhattan, but don't recall seeing it locally . . . . . ;o)