Bruce Barone ~ Recipe of the Day
Home

News:

"Bruce Cooks"
Coming in 2010!
"Love in the Kitchen;
Healthy, Simple, Inspired Recipes  for Every Day Celebrations."

Braised Salmon with Leeks
and Steamed Spinach with Lemon

Ingredients

  1. 3/4 pound Sockeye Salmon
  2. 1 leek, cut lengthwise
  3. 2 cloves garlic, peeled and smashed
  4. 1 tablespoon + 1/2 cup chicken stock
  5. 1 tablespoon + 1 tablespoon fresh lemon juice
  6. 2 tablespoons fresh chopped marjoram
  7. salt & pepper to taste

Directions

  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 leeks into 2-inch lengths. Now, holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
  2. Let leeks and garlic sit for at least 5 minutes to bring out their hidden health benefits.
  3. Heat 1 TBS broth in 10-12 inch stainless steel 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 and lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
  4. Rub salmon with 1 TBS fresh lemon juice, salt and white pepper.
  5. Stir fresh marjoram, 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.

Serves two.
Based on a recipe from The World's Healthiest Foods.

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
I love family get-togethers, and cats and dogs. And red wine.
 Please contact me for your photographic needs.
 Photography is my passion.
 

   Contact me