Date night dinner would never be the same again! Our journey with Wild Pacific Salmon – high in protein and Omega-3; began over ten years ago. The rich buttery, melt in your mouth taste strengthens a couples love-affair for each other and builds a long lasting relationship with Wild Salmon.
Saying yes to devouring this amazing fatty (good for you fats) fish was as easy as saying, “In sickness and in health, untill death do us part.” When you can get that someone special in your life to share the love for a healthy Salmon meal fit for a King or Queen, date nights become extra special.
Pairing this meal with the flavors of leeks, carrots, onions and potatoes enhances the salmon taste. The sweetness of leeks, despite its unattractive overgrown grassy look, adds an incredible sweetish flavor to the dish. Coupling it with wine to let off some steam during the baking process, made for a perfectly moist, yet flakey texture with the tenderest of vegetables.
Swirling a glass of your favorite white wine – I use Chardonnay – in your mouth after a bite or two of this salmon, unquestionably lights up a quiet and romantic evening. Wine-Up your next date night with this amazing leek-y Wild Salmon. Enjoy!
Wine Me Up Leek-y Salmon
This is an easy, simple, full of flavor one-dish date night salmon dinner.
- 2 pounds Wild Pacific King Salmon
- 3 lemons (2 sliced into 4 to 5 slices)
- 1 pound organic carrots cleaned and thin sliced on the diagonal
- 4 small to medium russet potatoes peeled and thinly sliced
- 2 medium red onions peeled, cut in half, then sliced 1/4 inch thick
- 4 leeks (use white parts only, rinsed thoroughly, and sliced 1/8-1/4 inch thickness
- 1/3 cup fresh dill chopped (reserve 1 tablespoon for the fish)
- 3 cloves fresh garlic crushed
- 2 teaspoons fennel seeds
- 1-1/2 teaspoon paprika
- 2 teaspoon salt
- 1-1/2 teaspoon fresh ground black pepper
- 1/4 extra virgin olive oil (reserve 1 tablespoon to season the salmon)
- 1/2 cup white wine
Preheat the oven 400 degrees.
In a bowl, add the salmon fillet. Squeeze the juice of one lemon on the fish. Add cold tap water to cover the fish. Allow the fish to sit in the lemon water for 15 minutes.
Rinse the salmon with cold water. Pat dry with paper towel. Season the fillet with one tablespoon of the chopped dill, one teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and one tablespoon olive oil. Gently rub the season all over the fish. Set aside.
In a large tin foil pan or large sheet pan, add the carrots, potatoes, onions, leeks, dill, garlic, fennel seeds, one teaspoon paprika, one teaspoon salt, one teaspoon fresh ground black pepper and the extra virgin olive oil.
Coat the vegetables with the spices and oil and spread the veggies in a single layer on the pan.
Note: If using a sheet pan, line it with parchment paper – makes for easy clean up.
Roast the vegetables in the oven for 25 minutes. Add the wine and stir to coat the vegetables. Cover the pan with tin foil and allow the vegetables to continue to cook for 20 minutes.
Remove the pan from the oven. The vegetables should be nice and tender – use a fork to pierce the potato to ensure it is tender. Place the salmon in the center of the vegetables – you can either place the fish right on top of the vegetables or use a spatula to move some of the vegetables from the center of the pan and place the fish in the center. Add the lemon slices – a few pieces directly on the salmon and the remainder on the vegetables. Cover with the tin foil.
Place the pan back into the oven and continue cooking for 15 minutes. Remove the pan from the oven. Leave the pan covered and allow to rest for 10 minutes.
Plate and serve the salmon on a bed of the vegetables. Enjoy.
I use the salmon fillet whole instead of cutting it up in smaller portions – it keeps it truly moist when cooked like this. You can certainly use 4-8 ounces portions. I choose Wild Pacific Salmon for the buttery texture, but also it is one of the thickest cuts of Salmon. If you choose another type of salmon you’ll most likely need to cook it for fewer minutes. This salmon is expensive – well worth the cost for an excellent gourmet dinner. What’s great about this recipe – it serves four – so you can double date or simply eat it for two days. It’s even better the next day.
Note: One eight ounce portion with the vegetables is just under 700 calories. You can eat a smaller portion – 4 to 6 ounces if watching calories.