Oven-Roasted Salmon with Leek and Preserved Lemon Confit
On the West Coast, we're crazy about salmon and can be very particular about where it comes from. At LSFF, we've cooked and served a lot of wild salmon, and although we did try farmed salmon, we quickly returned to the wild variety for several reasons- not the least of which is the far superior taste and texture.
Ingredients
8, 6 oz servings of wild salmon
Olive oil
Sea salt and pepper
Leek Confit:
2 leeks, the white and 2 inches of green washed and thinly sliced
2 tbsp unsalted butter
3 preserved lemons, rind only, rinsed and finely minced
1 tbsp fresh lemon juice
Salt and pepper
1 tbsp lemon balm (or chives) julienned
Directions
Brush each serving with olive oil and season with salt and pepper. In an oven-proof sauté pan, sear the salmon on high for approximately 15 seconds per side. Place in a 375 degree oven and bake until still slightly translucent in the centre but opaque elsewhere, 8 to 10 minutes.
Preserved Lemon Confit: Sauté the leeks with 1 tbsp butter on low, until soft, 5 to 10 minutes. Season with salt and pepper. Add the preserved lemon and juice. Stir in the remaining butter. Serve over the salmon and garnish with lemon balm.