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Bake & Roast

Balsamic Glazed Salmon with Creamy Leeks
Ingredients
1 tablespoon Olive oil
3 leeks, light green and white parts, washed well and thinly sliced (about 6 cups)
1 shallot, finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
2 tablespoon White wine, dry
3 tablespoon Water
1 tablespoon Unsalted butter
3 Tbsp. Taste of Inspirations Two Raspberry Fruit Spread
2 tablespoon Currant jelly
2 tablespoon Balsamic vinegar
1/4 teaspoon Dried thyme
4 (6-oz.) Center Cut Salmon Portions
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Balsamic Glazed Salmon with Creamy Leeks

Balsamic Glazed Salmon with Creamy Leeks

Balsamic Glazed Salmon with Creamy Leeks
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:25 minutes
directions
1. Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray. Set aside.
2. Heat olive oil in a large nonstick skillet over medium heat. Add leeks, shallot, salt, and pepper. Cook, stirring occasionally, until leeks are very soft and just slightly golden, about 10 to 12 minutes. If leeks begin to brown, reduce heat to mediumlow for remainder of cooking time. Add wine and water to leeks and bring to a simmer. Add butter. Stir until butter is melted and well blended with leeks. Turn off heat.
3. While leeks are cooking, prepare glaze and salmon. Combine raspberry spread, jelly, vinegar, and thyme in a medium-sized microwave-safe bowl and microwave on high for 1 minute, 30 seconds. Whisk until smooth. If glaze is not smooth, microwave again for an additional 30 seconds. Set aside 2 Tbsp. glaze.
4. Dip each salmon fillet into glaze until evenly coated and place onto prepared baking sheet. If any glaze remains in mixing bowl, drizzle it over salmon fillets. Bake for 10 to 12 minutes, or until just cooked through. When done, fish will be opaque in center.
5. To serve, divide leeks evenly among four plates, making small piles. Place one salmon fillet over leeks on each plate. Drizzle some of the reserved glaze over each salmon fillet and serve immediately.
Source: Hannaford fresh Magazine, March - April 2008
 
 
 
 
 
 
 
 
 
 
 
 
 
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