Sockeye Salmon with Creamed Leeks and Old Bay Roast Potatoes
Sockeye Salmon is baked on top of creamy leeks and served alongside Old Bay seasoned potatoes for a dish that comes together in under an hour with the flavors of chowder.
Ingredients
For the potatoes:
- 2 pounds baby round creamer potatoes
- 1-2 tablespoon olive oil
- 1-2 tablespoon Old Bay seasoning
For the Leeks:
- 8 cups diced leeks 6-8 leeks depending on size, white and light green part only. Washed well of sand and grit, diced thin*
- 2 tablespoon butter unsalted
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon thyme fresh or dried
- ½ cup white wine
- 1 tablespoon lemon juice
- ¼ -⅓ cup heavy cream
For the Salmon
- 1 ½ - 2 lbs wild Sockeye Salmon cut into 4-6 ounce fillets
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon parsley flakes
- 1-2 teaspoon lemon juice
- Garnish:
- Chopped fresh chives and lemon wedges
Instructions
- Preheat oven to 400 Deg F.
- Wash and cut the potatoes in half if on the bigger size, keep smaller ones whole. Toss with olive oil and generously season with Old Bay. Scatter the potatoes on a baking sheet and place in the middle rack of your oven. These will roast for 30 min before adding the salmon and leeks to the oven. Check every 10 minutes stirring, turning occasionally. These will roast for another 10 minutes with the salmon and leeks in the oven.
- In a large cast iron pan, or other large oven safe pan, heat the butter and oil together then add in the washed and diced leeks. Stir occasionally until they are beginning to wilt and reduce in size about 6-7 minutes. You really don't want to stir them too much. Add in the cider vinegar, salt, pepper, thyme, white wine and lemon juice. Stir occasionally for another 6-7 minutes, until the liquid reduces and the leeks soften even more.
- While the leeks are cooking, season the salmon fillets.
- When the leeks are very soft and have been cooking for about 20-25 minutes, stir in the cream. You can use just one-fourth of a cup or a little more if you want even creamier. Taste and season with more salt, pepper or lemon juice and stir for another minute or two. Move the tray of potatoes to the top oven rack. Place the salmon fillets on top of the leeks and put the pan in the oven on the middle rack. Bake for 8-10 minutes until the salmon is just starting to flake. You don’t want to over cook the salmon.
- Remove the pan with the salmon and leeks and the sheet pan with the potatoes from the oven. Let cool slightly. Divide the leek mixture amongst plates, add potatoes on the side.
- Garnish with freshly chopped chives and lemon wedges.
Notes
*To quickly wash the leeks, cut the tops and bottoms off, only use the white and light green parts. Cut in half or quarters lengthwise depending on thickness of leeks. Slice into ¼" inch thick slices and place in a strainer set into a large bowl. Fill with cold water and swish around the leeks with your hand. Drain and repeat a few times until there is no more grit or sand left. Drain fully to get rid of as much water as you can. This only takes a few minutes to do.