The World's Healthiest Foods

15 Minute Braised Salmon with Leeks

Leeks bring out the flavor of salmon. Our Healthy Sauté method gives you a healthier way of cooking leeks without heated oils. Combined with fresh tarragon this 15minute recipe is a delicious way to enjoy these super foods often with very little effort.

15 Minute Braised Salmon with Leeks Prep and Cook Time: 15 minutes

2 medium leeks cut lengthwise
4 medium cloves garlic, pressed
˝ cup + 1 TBS chicken or vegetable broth
1 TBS fresh lemon juice
1 TBS fresh tarragon chopped
1˝ lbs salmon fillet, cut into 8 pieces, skin and bones removed
salt and white pepper to taste

  1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
  2. Heat 1 TBS broth in 10-12 inch non-stick skillet. Healthy Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ˝ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring once in awhile.
  3. Rub salmon with a little fresh lemon juice, salt and white pepper
  4. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice. This is our Stovetop Braising cooking method.

    Serves 4

Serving Suggestions:
Serve with
Healthy Cooking Tips: It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain moister when cooked. Make sure the bones are removed from the salmon. This can be done by rubbing your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers. Refer to the animation for cutting the leeks. When they are cut into thin strips they provide a nice bed for your salmon with more texture than simply slicing them crosswise. It is important to cut the strips thin, as they will not get tender enough without longer cooking time. Even thought this recipe is for 4, I cut the salmon into 8 pieces. They cook more evenly when cut smaller. Otherwise the outside of the salmon gets over done before the center can get cooked. Check the salmon’s doneness by inserting the tip of a knife into the center. It should flake, yet be still pink in the center for medium. Remove it from the heat slightly before it is done to your liking, as it will continue to cook.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation