Salmon on a Bed of Leeks
Leeks add a mild garlic-and-onions flavor to the wine-poached salmon.
Ingredients
- 1 bunch leeks (3 to 4)
- 2 teaspoons butter or margarine
- 1/2 cup dry white wine or vermouth
- 2 6-8-ounce salmon fillets
- 2 tablespoons grated Gruyere cheese
- salt and pepper to taste
Directions
- Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.
- In 10-inch sauté pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
- Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
- Transfer to warm dinner plate with broad spatula and serve immediately.
Recipe courtesy of the National Fisheries Institute
Cooking Tip: Cooking fish with vermouth means no "fishy" smell in the house.
Nutrition Facts
Calories 550
Calories from Fat 185 (34%)
(32%)Total Fat 21g
(30%)Saturated Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
(39%)Cholesterol 116mg
(9%)Sodium 215mg
(38%)Potassium 1335mg
Total Carbohydrate 26g
(13%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(109%)Protein 54g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.