by monkeymom
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my 34 recipes »
monkeymom's Notes:
Expand1 large leek (you can substitute green garlic or spring onions) Ask a question about this ingredient
1 large shallot, sliced (you can substitute onion) Ask a question about this ingredient
1 garlic clove, sliced thinly Ask a question about this ingredient
4-6 fresh tarragon or thyme stems (you can substitute your herb of choice) Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2-3 pounds salmon filet Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
Extra virgin olive oil Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepSlice leek in half lengthwise beginning at white end but not cutting through green end. Rinse thoroughly under cold water separating leaves to remove trapped dirt. Cut green ends off of leek and reserve. Slice white and light green parts.
Ask a question about this stepSelect a baking sheet large enough to accommodate the fish. Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet across the shorter end of the sheet. Place another perpendicular to the first.
Ask a question about this stepLay out the leek greens on the foil to form a bed where your salmon can nestle. Add half of the sliced leeks, shallots, garlic, herbs and bay leaves. Place the cleaned salmon on top of greens. Generously salt and pepper the both sides of the salmon. Drizzle all over with olive oil and rub to cover top and bottom. Lay tarragon or other herb stems across the top of the fish and cover the top with the rest of the sliced leeks.
Ask a question about this stepOptional step: insert an electronic meat thermometer probe inside the thickest end of the salmon. This will help you monitor the cooking process without opening the foil.
Ask a question about this stepBring up the edges of the foil along both ends of the salmon. Add the wine. Seal the edges together to form a compact tent around the salmon (let the cord of the thermometer poke through one of the seams if you are using one). Repeat with the second layer of foil. The salmon can rest until you are ready to roast.
Ask a question about this stepPlace in oven. Roast until internal temperature is 140 degrees. For a 2-3 lb salmon filet this took about 25-30 minutes.
Ask a question about this stepLet rest for at least 10 minutes. Unwrap and remove to serving platter. Discard green leek ends.Top exposed flesh with jus and vegetables.
Ask a question about this stepNote: This is also a fantastic way to cook whole salmon. For a 4lb salmon, you can use relatively the same amount of ingredients. Increase cooking time to 35-40 minutes.
Ask a question about this stepHi Peter, I'm wondering what size fish you used? When I've done it with the 2lbs indicated or larger, the veggies generally soften considerably within the 25-30 minutes it cooked (or 40 minutes for a larger whole fish). However, drbabs mentioned that when she did smaller pieces she did saute the vegetables first and that worked well for her. Please let me know. I can also edit the recipe as well so I'm interested in your feedback!
Kristen is the Senior Editor of food52.
I made this for dinner last night, and it was absolutely divine. Made it pretty much to the recipe, using filets and both fresh tarragon and fresh thyme. The salmon was so moist, and fragrant from the scallions and leeks and herbs. I never want to make salmon any other way! Thank you!