31 minutes ago
Tuesday, April 11, 2017
This is quite lovely to look at, and lovely to eat.
I went to my favorite supermarket in town and picked up 2 leeks to make this dish.....when I got to the checkout they weighed in at $9 bucks.
No thanks, I put them back. It's all waste. I throw away the entire green part, leaving me with almost nothing. I can't do it. Why do they charge by the pound, when you throw most of it away?
So, I drove to another neighborhood and they were $1.99 a BUNCH, for 2 FAT beautiful leeks.
Ok, happy now.
Let's begin the recipe.
Start with a nice piece of skinless salmon. I say "nice", because no one likes mean salmon.
It's spring, so go buy some fresh local asparagus stalks (mine were from Mexico, because there is nothing here yet in NJ).
Cut off the woodsy ends.
Take out a half sheet pan and drizzle with olive oil.
Lay the asparagus stalks on the pan and place the piece of salmon at the other end of the pan.
Sprinkle the fish w/ kosher salt & pepper.
Chop some fresh parsley and place on fish.
Slice 1 leek into small pieces and throw on top of the parsley and fish.
Drizzle with olive oil.
Squeeze a lemon over the entire pan.
Roast the tray in a 425F oven for 15-18 minutes, depending on the thickness of your salmon.
Eat and enjoy.