Poached Salmon with Leeks

By Kelsey Banfield
January 12, 2010
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Author Notes:

This is one of our favorite light, flavorful easy dishes. I guess it technically fits into the New Year's Resolution category since it is on the lighter and healthier side, but I honestly make this all year round.

Kelsey Banfield

Serves: 2

  • 1 tablespoon butter or olive oil
  • 4 cups chopped leeks, well-rinsed!
  • 1 cup chicken broth
  • 14-16 ounces salmon (about 6-8 oz. per person)
  1. Chop the leeks and rinse them well (maybe use Amanda's leek-cleansing method from earlier this fall?) to make sure all sand and grit is removed.
  2. In a saute pan over medium-low heat melt the butter or olive oil - whichever you are using - and add the leeks. Allow the leeks to sweat and wilt for about 8 minutes, until they are tender.
  3. Pour the chicken broth over the leeks so that it is just covering them. If you need to add more broth do so in small increments - you don't want too much in the pan. Place the salmon fillets on top, making sure there is space between them. If the salmon has skin on it, make sure the skin side is facing up.
  4. Turn up heat so that the broth is simmering, put a lid on the pan and allow the fish to poach for 8 minutes. Then, check to see if the fish is cooked through. If not, allow to steam for another 1-2 minutes. Do not overcook.
  5. Serve salmon on top of a bed of wilted leeks. Sprinkle with salt if desired.

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