Escalopes of Salmon with Melted Leeks
This is a deliciously moist salmon recipe. Serve the salmon with steamed spring beans, or a salad with oranges and avocados with a citrus dressing.
- 4 salmon escalopes or steaks, about 7 ounces each
- Salt and white pepper
- 3 Tbsp. ghee
- 4 large leeks, about 1¼ pounds
- 2 Tbsp. ghee
- 6 Tbsp. water
- ¼ tsp. sea salt
- Pinch of white pepper
For the leeks:
Cut the dark green part off the leek and discard. Slice the white part paper-thin. Wash the sliced leeks of any grit and dry on a paper towel. Place the ghee, water, salt and pepper in a large saucepan over medium-high heat. Add the leeks, bring to a quick boil and then reduce the heat. Simmer, covered for 25 minutes. Add another ¼ cup water to the leeks and cook for 10 more minutes. Remove from heat and set aside.
Cooking the salmon:
Season both sides of the salmon with salt and pepper. In a large sauté pan over medium-high heat melt the ghee. When hot place the fish in the pan and cook until golden, about 2-3 minutes on each side. Fish should be slightly pink inside. While the fish is cooking reheat the leek mixture.
Divide the warmed leeks on 4 dinner plates and top with the salmon. Serve with a side of asparagus or the citrus salad.
Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.
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