Leeks, Salmon and Irish potatoes

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wwltv.com

Posted on June 23, 2011 at 2:21 PM

3 large leeks, white part only, thoroughly washed and cut in ¼ inch slices
2 tablespoons botted water
1 tablespoon extra virgin olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
8 salmon steaks, about ½ pound apiece
¼ teaspoon fresh ground black pepper
2 tablespoons lemon juice
Lemon wedges and fresh dill for garnish

Leeks are a popular member of the onion family and one of the oldest Irish vegetables. 

They complement everything from potatoes to fish.  Initially, because of their distinctive oniony flavor, leeks were used most often as a flavoring; but more and more they’re turning up on their own, often as a bedding or nest for meat or fish fillets.

Start this recipe by preheating your oven to 425 degrees. 

Then in an ovenproof casserole dish or a stainless hotel pan large enough to hold all eight fillets, combine the leeks, water, olive oil, and lemon zest. 

Then cover the pan with aluminum foil and bake the leeks for 20 minutes or so, stirring about halfway through the cooking process.

This is the point when you remove the pan from the oven, push the leeks aside, and add in the fillets. 

Then spoon the leeks evenly over the fish and season everything with salt, pepper, and lemon juice.
 
Finally, return the pan to the oven and bake the leeks and fish, uncovered, until the salmon becomes opaque (about 10 to 12 minutes).  But do not overcook the fish!  It will become leathery and dry.

When you’re ready to serve, divide the leeks equally between your dinner guests and top with the salmon fillets. Ummmmm!

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Green Mayonnaise Sauce:

½ cup cooked spinach
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
½ teaspoon dried tarragon
½ teaspoon basil
2 cups reduced fat mayonnaise        
        
This is one of the easiest Irish sauces you’ll ever find.  All you do is place all of the ingredients, except the mayonnaise, into a blender.  Then process everything until you create a silky smooth sauce.  Finish it by stirring in the mayo and whisking everything until totally combined. This recipe will make about 2-1/2 cups.

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Saint Paddy's Smashed Iris Potatoes:
2 cups green cabbage shredded
2 cups smashed Irish potatoes
¼ cup minced green onions
¼ teaspoon fresh ground black pepper
Pats of butter, as desired
Parsley for garnish

And here’s yet another simple Irish dish!

Start by heating 2 cups of water to boiling.

Then stir in the shredded cabbage, cover it, and bring the heat back up to boiling.

At this time you cook the cabbage for all of 5 minutes. 

Then drain it.

Finally, when you’re ready to eat, prepare your Irish potatoes by boiling

them until they become fork tender.  Then fold together the cabbage, the onions, and the pepper and dot with butterand sprinkle with parsley.

This recipe will serve approximately 4.people.  So make extra if you got some real “hungries” coming for dinner!  And don’t worry. . .there won’t be any leftovers.    
       

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