Salmon Poached on Leeks

Poached leeks are one of my favorite veggies and they make a great bed for poaching fish. You can add peppers (as I did here) or other veggies like carrots to offer a sweeter note. I use a dry white wine for the poaching liquid, holding the acid lemon for the second half of cooking. If you prefer, you could substitute chicken or fish broth for the wine. This is a light dish which could be made with most any fish.

2 Tbsp butter plus 1 Tbsp olive oil

2 leeks, trimmed, halved lengthwise and rinsed well

1 small red pepper, diced

1 jalapeño pepper, seeded and sliced

1-1/2 lb salmon fillet

1/2 tsp dried dill

1/2 cup dry white wine

1 lemon, sliced and seeded if necessary

Melt butter in the oil in a large skillet. Place leeks, cut-side down, into the skillet. Allow to brown slowly over medium heat for about 3-5 minutes, just until the cut side is only slightly browned.

Add the peppers to the skillet and cook another 3-5 minutes.

Lay the salmon onto the veggies and season with salt, pepper and dill. Add the wine and cover immediately.

After poaching for about 3 minutes, lay the lemon slices over the salmon. Cover skillet and continue to cook another 3-5 minutes, until the salmon is cooked through.

Serve with the lemon and your favorite sides. Serves 4.

Cook's Note: I also make this dish with carrots:

...or dress with fresh dill and serve with steamed asparagus:

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