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
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
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
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
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
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
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
Add the leeks to the 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
Now add in the 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
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
Add all of these ingredients to a bowl and whisk together
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 this delicious entree with a side salad and dig in!!
Enjoy!!!
Simply Sundays! ~ Salmon Steak with Leeks and Swiss Chard
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
NuWave Flex Precision Induction Cooktop
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
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