I had another fun Sunday of cooking this past weekend and it ended up being a pretty fantastic girl’s day when some of my favorite ladies came over to drink mimosas and taste test my new recipes. There is really nothing that I love more than keeping myself busy in the kitchen while my living room is full of my favorite people laughing and watching movies. Every once in a while, when I come to bring out a dish, I throw my two cents into a conversation or have a sip of champagne before I disappear back into the kitchen — really just a perfect day. This past Sunday I experimented with a couple of new dishes and also made some of my tried and true classics. The salmon with melted leeks was by far the crowd favorite — on Tuesday morning Elle sent me a text that said “I’m pretty sure I had a dream about those leeks. If I didn’t, I should have”
Melted leeks are possibly the easiest yet most luxurious side dish you will ever make. They are literally just leeks, butter and salt, but when they are finished cooking they taste like a fairy came by while they were in the pan and sprinkled magic on them. The key to making them luxurious and tender is to cook them as slowly as you can.
And since we’re slow cooking our leeks, it only makes sense to slow cook the salmon in the oven so that, it too, comes out meltingly tender.
This is a simple dinner with very few ingredients, but it is an absolute hit with my guests time after time.
- 6 leeks
- 4 tablespoons of butter
- 2 ½ pound fillets of salmon
- 2 tablespoons of Dijon mustard
- 2 tablespoons of honey
- 2 teaspoons of fresh thyme leaves
- 2 teaspoons of fresh oregano leaves, chopped
- Salt and pepper to taste
- Preheat the oven to 300 degrees
- Place the salmon skin side down on a baking sheet covered with tinfoil with a little bit of oil on it. Sprinkle some salt and pepper over the salmon. In a small bowl, mix together the mustard and honey and spread the mixture over the salmon fillets. Sprinkle each filet with half of the oregano and half of the thyme.
- Place the salmon into the oven and cook for about 20 minutes for medium and 28 minutes for medium-well.
- While the salmon is cooking, prepare the leeks: Discard the green part of each leek as well as the bottom ¼ inch of the white part. Slice the remaining white part of the leeks into ¼ rounds. Using your fingers separate the rings of the rounds. Place the leaks into a big bowl of cold water and allow to sit for 1 minute before draining.
- Melt the butter in a large skillet over medium-low heat. Add the drained leeks and a large pinch of salt and cook, stirring occasionally for 15-20 minutes until they are very very soft. If the leeks start to take on any color in the first 15 minutes, lower the heat a bit.
- Serve the salmon over the leeks.