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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

March 9, 2011 at 2:27 PM

Seafood Recipe of the Week has an Irish twist in honor of St. Patty’s Day

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Irish Baked Salmon with Leeks

St. Patrick’s Day is just around the corner on March 17, so I dug deep into my tackle box of recipes to pull out this delicious Irish-themed salmon dish, which got my family’s thumbs up approval during a recent dinner.

One of the first Irish related ingredients that came to mind was leeks, which are a popular member of the onion family with a not so overwhelming scent and a sweeter taste.

Leeks are one of the oldest Irish vegetables, and have grown freely around the Irish Sea many eons before the great potato famine wiped out millions of people in Ireland. They can be used in soups or for flavoring, but more and more leeks can be used on their own or as a bedding/topping for fish and meat.

Ingredients

(Serves four to six depending on size of salmon fillets)

2 to 4 pound fillet of sockeye, chinook or coho salmon

2 medium-sized leeks

2 tablespoons of water

2 teaspoons of finely shredded lemon zest

2 tablespoons of fresh lemon juice

1 tablespoon of olive oil

2 teaspoons of freshly chopped dill or dried dill also works

1/2 teaspoon of black ground pepper

Lemon wedges and fresh or dried dill for garnish

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Directions

Use only the white part of the leeks near the base. They must be thoroughly washed clean of dirt and sand with cold running water. Chop off the upper green portions of the leeks, which can be used for other dishes. Slice the leeks in half down the center, and rinse again to remove more excess dirt and sand, being careful to get in between the leaves. Drain and pat dry on paper towels, and then cut into thin quarter-inch slices.

Preheat the oven to 400 degrees.

Cover a large enough oven pan with aluminum foil. This depends on the size of the salmon fillet.

In a small bowl combine the water, olive oil, lemon zest, lemon juice, dill and ground pepper.

Place the salmon fillet in the oven pan, and top them with the ingredients in the bowl along with the freshly sliced leeks.

Cover the pan with aluminum foil and bake for 20 minutes or longer depending on the thickness of the fillets.

Remove the leeks from the top of the salmon. Then put leeks on a plate and place the salmon on top. Pour the juices from the pan over the salmon and serve.

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