Salmon steaks on a white serving platter topped with a creamy sauce loaded with leeks and swiss chard and green sprigs of fresh dill

Salmon Steak with Leeks and Swiss Chard

A creamy and flavorful topping of leeks and swiss chard bring out the rich heartiness of this tender and moist salmon

Whether we are planning for a holiday, a Sunday brunch or just a weeknight dinner salmon has always been one of our favorites

Salmon is very hearty and can stand up to a lot of flavors

There are also many choices when it comes to salmon, you can get it smoked, salt cured, as fresh fillets or steaks as we have in this recipe

Let’s get started!

Here we have 4 salmon steaks, roughly 2 1/2 pounds

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Preheat your oven to 400 degrees F

Sprinkle both sides with kosher salt and ground black ground pepper

Line a sheet pan with parchment paper sprayed with cooking oil

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Let’s get to work on some veggies

We are starting off with four small leeks

What are leeks?

Leeks are in the onion family and though their flavor is similar to scallions they are a lot larger

Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using

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Remove the a half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green

Discard the root bulb and leaves

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Cut the stalk in half lengthwise

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Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes

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Let’s get started on the swiss chard

What is swiss chard?

Swiss chard is a leafy vegetable that can have multicolored stalks

It is actually related to the beet and spinach family

Like the leeks you want to give your chard a good rinse

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Cut a “V” to remove the stem from the chard leaf

Discard the stem

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Stack the leaves on top of each other

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Next slice the leaves down the center and re-stack them

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Slice crosswise into ribbons

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Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan

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Add the leeks to the pan and stir around to coat them in butter and oil

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Sprinkle with some kosher salt and ground black pepper

Cook 5-6 minutes, tossing occasionally

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Now add in the chard

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Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize

Remove from the heat and allow to cool

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Next, we will need 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill

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Add all of these ingredients to a bowl and whisk together

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Fold the cooled off leeks and chard into the wet ingredients

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Add around 2 tablespoons of the mixture per steak to start

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Use the back of the spoon to spread the topping out

You can use as much or as little of the topping as you want depending on how many steaks you are cooking

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Place into the preheated oven

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Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance

We prefer our salmon a bit medium in the very center

Let the salmon rest for a few minutes

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Serve this delicious entree with a side salad and dig in!!

Salmon steaks on a white serving platter topped with a creamy sauce loaded with leeks and swiss chard and green sprigs of fresh dill

Enjoy!!!

Simply Sundays! ~ Salmon Steak with Leeks and Swiss Chard

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 salmon steaks

4 leeks

1 bunch of swiss chard

1/2 cup of sour cream

1 tablespoon of mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of lemon juice

2 teaspoons of soy sauce

1 grated garlic clove

3 sprigs of fresh chopped dill

2 tablespoons of butter

2 tablespoons of olive oil

kosher salt

ground black pepper

Directions

Preheat your oven to 400 F.  Sprinkle kosher salt and ground black ground pepper on both sides of 4 salmon steaks

Leeks grow in the ground so you need to give them a good rinse to remove any dirt or grit before using.   Remove the half inch from the bottom of the leek and cut off the leaves just where the leek starts to turn dark green.  Discard the root bulb and leaves

Cut the stalk in half lengthwise.   Flip the leek over so the flat side is on the cutting board for stability and cut across so you get half circle shapes

Like the leek thoroughly rinse any dirt or grit from one bunch of swiss chard.   Cut a “V” to remove the stem from the chard leaf.  Discard the stem.  Stack the leaves on top of each other.  Next slice the leaves down the center and re-stack them.  Slice crosswise into ribbons

Over medium heat add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan then add the leeks pan and stir around to coat them in butter and oil.  Sprinkle with some kosher salt and ground black pepper.  Cook 5-6 minutes, tossing occasionally

Next add in the swiss chard.  Cook 5-6 minutes or until the chard wilts down and the leeks start to caramelize.  Remove from the heat and allow to cool

In a large bowl whisk together 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh chopped dill.  Fold the cooled off leeks and chard into the wet ingredients

Add around 2 tablespoons of the mixture per steak to start.  Use the back of the spoon to spread the topping out.  You can use as much or as little of the topping as you want depending on how many steaks you are cooking

Place into the preheated oven.  Cook for 12 to 14 minutes or until a knife inserted in the thickest portion of the steak slides in and out without resistance.  We prefer our salmon a bit medium in the very center.  Let the salmon rest for a few minutes

Serve with a side salad

 Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Silicone Flexible Rubber Baking Spatula

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Good Grips Balloon Whisk

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2 thoughts on “Salmon Steak with Leeks and Swiss Chard

    1. We appreciate your feedback and are thrilled that you liked the recipe! Happy Easter to you as well!

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