Leeks

Salmon with leeks and fennel, served with tomatoes, olives, and capers

Name: Salmon with leeks and fennel, served with tomatoes, olives, and capers
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 680 g (1 1/2 lb) of salmon fillets, sliced and skinless; 5 ml (1 teaspoon) of honey; 30 ml (2 tablespoons) of olive oil; Salt and pepper, to taste; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 fennel bulbs, minced; 60 ml (1/4 cup) of white wine; 1 tomato, hulled and diced; 1 garlic clove, chopped; 30 ml (2 tablespoons) of black olives, chopped; 15 ml (1 tablespoon) of capers, chopped; 125 ml (1/2 cup) of parsley, finely chopped; 1 lemon, sliced into quarters; 60 ml (1/4 cup) of roasted pine nuts

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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 4

Freezing No

Ingredients Preparation

Ingredients

680 g (1 1/2 lb) of salmon fillets, sliced and skinless
5 ml (1 teaspoon) of honey
30 ml (2 tablespoons) of olive oil
Salt and pepper, to taste
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 fennel bulbs, minced
60 ml (1/4 cup) of white wine
1 tomato, hulled and diced
1 garlic clove, chopped
30 ml (2 tablespoons) of black olives, chopped
15 ml (1 tablespoon) of capers, chopped
125 ml (1/2 cup) of parsley, finely chopped
1 lemon, sliced into quarters
60 ml (1/4 cup) of roasted pine nuts

Preparation

Side-by-side mode

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
Place the salmon fillets on the baking sheet. Brush with honey. Season with salt and pepper. Bake for 5 minutes. Set aside.
Meanwhile, in a large non-stick skillet, sauté the leeks and fennel in the oil. Add the garlic and continue cooking for 1 minute. Add the white wine, tomato, olives and capers. Cook for 2 minutes. Pour over the salmon fillets and return to the oven for 4 minutes.
When ready to serve, sprinkle with parsley and pine nuts. Serve with lemon wedges.