The aim of this dish was to highlight the light, freshness of the salmon, while providing delicious, additive flavours to make the dish slightly more complex.
The picture associated with this recipe isn’t the best, and not how I’d prefer to present the dish, but I was on a diet at the time. To that end, you may wish to add something else to the dish if you don’t want something too light, or prefer something a bit more diverse (cauliflower could probably be nicely disguised amid the leek), and I’ve outlined in the last step of the recipe how I would prefer to present the dish.
- Something to Crow About Roasted Seed Toppers (Tamari & Seaweed flavour)
- Coriander (lots)
- Salt & pepper
- Fry the salmon in a drop of oil
- Cut the leek and coriander (stalks included, as this is where most of the flavour in coriander is) as the salmon fries
- When the salmon is cooked, set it aside on a plate while you fry the leek in the remaining oil from the salmon
- When the leek is cooked, add the cream and coriander to the leek in the pan. Reduce the cream, stirring almost constantly once the cream starts to reduce. Flavour with salt and pepper when cooked
- To serve, put the leeks on the bottom of the plate and sit the salmon on top. Dress the salmon with a heavy sprinkling of Tamari & Seaweed flavoured “Roasted Seed Toppers” from the Something to Crow About brand.
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