This is a quick meal to make. I like to use salmon in recipes since it is readily available, however this works with most fish. You may use whatever combination of fresh or dried herbs you like. I chose to use fresh sage and thyme. I paired this with a parsnip and cauliflower puree since I like parsnips. If you don't, then maybe just a cauliflower puree or white bean puree would be great as well.
Ingredients: 2 servings
2 6oz. portions of Salmon
1 - 2 Leeks, cleaned and thinly sliced (white and light green only)
8 Sage leaves, washed (chop 4)
8 sprigs of Thyme, chopped
1/4 c White Wine
4 cloves of Garlic , peeled
2 Parsnips, peeled and chopped
1 c Cauliflower florets
2 T unsalted Butter
S & P
Preheat the oven to 400.
Saute the leeks in 1 T of butter with about 1 T olive oil. Season with a little salt and pepper. Add the chopped sage and the chopped thyme. When the leeks are soft add the white wine and cook until the liquid is absorbed.
Line a baking sheet with foil and spray with non stick oil. Pile the leeks on the foil. Make 2 piles for each piece of salmon. Lay 2 sage leaves over each piece and drizzle with olive oil. Season lightly with salt and pepper and bake for about 10 - 12 minutes. Check the center before removing from the oven. It should flake easily.
While the leeks are cooking. Bring a medium saucepan of water to boil and add the cauliflower, garlic and parsnips. Cook until a knife is easily inserted into the cauliflower and the parsnips. Drain and put into the food processor. Add 1 T butter with a little salt (start with just a pinch) and puree. If you have some smoked sea salt it is a great addition to the puree.
This takes about 30 minutes to prepare.