Salmon in Leek & Olive Sauce
Adapted from Healthy Cooking for the Jewish Home
Prep time: 15 minutes
Cooking time: 30 minutes
2 large leeks, white and light green parts only, halved lengthwise, rinsed well & thinly sliced across
2 tbsp olive oil
Salt & freshly ground black pepper
1 small carrot, finely diced
4 large garlic cloves, coarsely chopped
1 cup fish stock or vegetable broth
1 (28oz/454ml) tin of tomatoes, diced with juice (or equivalent roasted tomatoes)
1 bay leaf
1 large sprig fresh thyme, or 1 tsp dried
4 salmon fillets
½ cup pitted brined olives (I like black Moroccan preserved in oil), drain well & chop
1. Heat olive oil in a large deep skillet. Add leeks, salt & pepper and cook over medium low for about 10 minutes or until tender. Transfer leeks to a bowl, cover and set aside.
2. Heat another tbsp of olive oil in the same pan, still at medium low heat. Add garlic and carrots and cook over low heat for 3 minutes without letting the vegetables brown.
3. Add half the broth, cover and simmer for 5 minutes. Add the tomatoes, bay leaf, thyme and more salt & pepper to taste. Bring to a simmer.
4. Add the fish pieces over the sauce, cover and cook over low heat for 4 minutes per side or until salmon becomes opaque. Using a slotted spoon, remove fish from pan and set aside. Discard bay leaf and thyme sprig. Stir ¼ leeks back into sauce.
5. If the sauce is not thick enough, raise the heat and cook uncovered until you like the consistency. Add the olives and simmer 1 minute.
Tastes wonderful hot or at room temperature. Spoon sauce over and around the fish. You can either sprinkle the remaining leeks over the fish or add it to the sauce.