Foil Roasted Salmon and Leeks with an Aromatic Jus
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J H. January 16, 2017
Great recipe! Will make again. I used a 2.3 lb fillet for 25 min. It was overcooked a bit. Internal temp was at 135. Next time, I'll aim for 20 min and then check internal temp earlier. The aroma was fantastic!
Elizabeth E. February 11, 2016
Excellent! For three people, I cooked about 1 lb 3 oz (or slightly more than 6 oz per person). I sauteed the leeks, shallots and garlic in a little butter first, as Monkeymom suggests in the comments, and roasted for about 22 minutes. I cut the salmon into serving pieces BEFORE roasting, and butted them together. Made the serving easier.
MaureenOnTheCape May 6, 2013
When made exactly to specifications, I can't imagine why anyone wouldn't think this is delicious. This will be my go-to salmon preparation from now on. It is easy, fresh and unique and it was a big hit at the dinner table last night.
sel E. April 13, 2013
Hi monkeymom. I tried this tonight and although the salmon was cooked perfectly, I didn't like the sauce at all. In all fairness, I didn't have any white wine so used vermouth instead and the leeks ended up with a bitter aftertaste. It's a shame really because the smell was really enticing and the dish just took 5 minutes to assemble, which is always a plus when you've got a toddler screaming for attention somewhere. I would love to give this another go so was wondering if there's any particular type of wine that I should use/avoid. Thanks!
monkeymom April 13, 2013
Hi sel et poivre. I don't have much experience with vermouth. I like less dry white wines, like reislings but have used a chardonnay and that has been fine. Another way to make this different is to saute the leeks in butter first. It is an extra step but since the salmon cooks fast, it gives the leeks a head start to get melty. I do a variation where I saute the leeks in butter and let it cool, then put it through a food processor to make a paste. I spread that on top then cook in foil. Hope you may find the better!
crispylikechicken August 7, 2012
I absolutely LOVE this recipe- I don't have a grill and I'm always looking for new things to do with my proteins. This salmon has a beautiful flavor and presentation- a definite wow factor when i'm having company. Great success!
nilaya June 3, 2011
I made this for dinner last night, and it was absolutely divine. Made it pretty much to the recipe, using filets and both fresh tarragon and fresh thyme. The salmon was so moist, and fragrant from the scallions and leeks and herbs. I never want to make salmon any other way! Thank you!
monkeymom December 21, 2010
Hi Peter, I'm wondering what size fish you used? When I've done it with the 2lbs indicated or larger, the veggies generally soften considerably within the 25-30 minutes it cooked (or 40 minutes for a larger whole fish). However, drbabs mentioned that when she did smaller pieces she did saute the vegetables first and that worked well for her. Please let me know. I can also edit the recipe as well so I'm interested in your feedback!
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