Salmon Over Creamed Leeks With Apple Butter Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
• When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
• Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
• Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
• Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
• While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

Steps:

• Combine the applesauce, orange rind, cloves, brown sugar, all spice, nutmeg and cinnamon in a saucepan. Bring to a simmer and cook for 1 hour, stirring occasionally. Cool and serve.

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

Steps:

• Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
• Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
• Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.

Steps:

• If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
• Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
• Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
• Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
• Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
• Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Steps:

• To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
• Fillet the salmon, removing all the bones.
• Remove the skin and pin bones.
• Oil the cedar planks and place the salmon on it.
• Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
• Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
• Keep the tail end intact.
• Where the fish is intact at tail end, strips will be narrower.
• Measure out half of the maple syrup and reserve.
• Combine remaining maple syrup with whiskey, or liqueur.
• Brush whiskey mixture all over salmon strips to generously coat.
• Season with salt and pepper.
• To braid: Mentally label the strips starting from the left as numbers 1 through 7.
• Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
• Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
• Now, start again, renumbering the strips from 1 through 7.
• Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
• Continue in this manner until you have braided the whole length of fish.
• Repeat braiding steps for second fillet.
• Pat the braided fish into one compact length.
• Either skewer the loose ends together or simply press together to keep in place.
• At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
• To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
• Season with salt and pepper.
• Preheat BBQ to medium heat, or oven to 350°F.
• To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
• Close lid (or cover salmon with foil roasting pan).
• Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
• Alternatively: Preheat oven to 350°F.
• To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
• Remove plank and salmon from heat.
• Dust salmon liberally with maple sugar.
• Salmon may be served hot or cold right from the plank.
• Garnish with fresh herbs if using.
• Serve with chilled Apple Butter Sauce.

Steps:

• Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
• Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
• Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Steps:

• Heat broiler.
• Place fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush with oil.
• Broil, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir 5 min. or until tender. Stir in remaining ingredients; simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Serve fish topped with sauce.