Salmon stuffed with leeks
20
30
4
Yes
Ingredients
- 2 leek whites
- 500 ml (2 cups) boiling water
- Salt and pepper to taste
- 1 clove garlic, chopped
- 4 Italian tomatoes, chopped
- 15 ml (1 tablespoon) chopped fresh oregano, or 5 ml (1 teaspoon) dried oregano
- 125 ml (1/2 cup) black olives, chopped
- 75 g (2.5 oz) Canadian Feta cheese, diced
- Salt and freshly ground pepper to taste
- 1 kg (2.2 lb) salmon fillets
- 125 ml (1/2 cup) of cooking cream
- 60 ml (1/4 cup) of white wine
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Season boiling water with salt and pepper. Cook leeks for 10 minutes. Remove and reserve cooking water. Cool in cold water.
- Combine garlic, Italian tomatoes, oregano, olives and feta cheese. Season to taste. Cut fillets in half, but not all the way through (butterfly style).
- Spread stuffing over fillets. Add leeks and close. Place a piece of stuffed salmon fillet in the center of a buttered baking sheet. Bake for 20 minutes. Pour the white wine and cream into the cooking water and reduce over high heat for 15 minutes.
- Serve hot with the sauce.
- Serve with rice and lemon wedges, if desired.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
See the productYou may also like
30
4
Budget
