Do you ever watch the show Chopped? I went into labor with my third child watching that show.
My weekly CSA is much like opening the mystery basket. I don’t pay much attention to the emails they send of what’s being delivered so it’s always a fun surprise.
I like to challenge myself to come up with a dinner using something out of the CSA box. No recipe searching, just quick cooking. I had a defrosting piece of salmon waiting to be cooked so knew the leeks would pair perfectly with it.
Leeks are relatives of onions and garlic and are absolutely delicious. They look like giant scallions (aka green onions). They have a mild onion flavor but are a little sweeter and are just perfect when sautéed in a little olive oil. I made this a recipe for one, but it’s a method that you could easily double or quadruple. Roasting the salmon while the leeks cook on the stove top makes this a quick fix meal.
I can’t tell you how buttery and flavorful this meal was with such few ingredients. Seriously, it goes to show you when you have quality food products you don’t need to do a lot to make them taste good!
Leeks provide manganese, folate, Vitamin K and C and provide antioxidant benefits, similar to onions and garlic. Mmmm.
Also in my CSA box were shiitake mushrooms. I don’t usually buy that variety but thought I’d sauté them for a side dish. Note, they were pretty tasty but the texture was um, weird. I am not going to get into what it reminded me of because I don’t want to gross you out. I would much prefer them incorporated into a grain like the wild rice and quinoa blend I use so next time I will do that.
To make them (which is the method I use for portobellos and regular white mushrooms), I just remove stems, wipe them clean, slice them up and toss them in a skillet on medium heat that has been drizzled with olive oil; then add a minced garlic clove and sauté for about 4 minutes, hit them with some salt, pepper, a shake or two of red pepper flakes and a teaspoon of balsamic vinegar and cooked them 1 more minute.
I am totally looking forward to my next CSA box. I highly recommend doing a google search to see if there are ones in your area. It’s a great way to enjoy local, organic produce!
Ingredients
Method
- Sprinkle salmon with salt, pepper and lemon zest. Drizzle with half teaspoon of olive oil. Roast salmon on a baking sheet coating with cooking spray at 425 degrees for 8-10 minutes or until just cooked through. Fish will flake easily when done.
- Meanwhile heat a nonstick skillet over medium heat, add 2 teaspoons oil, leeks and season with salt and pepper. Saute for ~6 minutes or until tender.
- When salmon is done, transfer to a plate, top with sautéed leeks. Squeeze the juice from 1 lemon wedge over salmon and leeks. Enjoy!
Notes
Questions: Do you ever cook with leeks? Do you get CSA boxes or shop at a Farmer’s Market? How do you like your salmon?
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Oh I love leeks and salmon! This looks delicious Melanie!
Thanks Christine!
Leeks and salmon are one of my favorites! I recently found that Trader Joe’s carries a bag of frozen leeks. Perfect for the winter when I can’t get local or fresh leeks as much. Thanks for sharing your recipe!
Oh cool. What don’t they have, right? I wouldn’t have thought to find them frozen so I will have to keep my eye out for those- thanks!
we love love love our CSA BOX–but as of yet havent been LEEKED!!!!!
now salmon? I could live on that if I could…get someone else to do some of the preparing 🙂
Mmm, I love leeks! I rarely buy them on my own but we used to get them in our CSA, too. Can’t wait for it to start up here!
I know, it really has made my veggie consumption go way up!
not gonna lie – never cooked salmon at home before… a bit intimidated by it….
Linz- itz so easy, seriously. No reason to be intimated! 😉
I love leeks and salmon! Must try!! Thanks girl!
Anytime 🙂 It is such a great pairing and best part- so easy!
Love salmon! And I love how easily you can dress it…or eat it plain. I’ve never cooked leeks before!
Salmon really is so versatile. Leeks are amazing- try them sometime!
I am not a huge salmon fan….TRYING to eat it more, but it’s so “fishy” tasting to me. Do the leeks take some of that away?
NO YOU DIDN’T!! Have I ever told you that this is one of my favorite pairings! I had it just tonight for dinner, with a little spaghetti squash too of course – OMG – the best! I don’t know what it is about salmon and leeks/onions, but YESSS!!!!
It is the best combo and I am filing this under my “Gigi approved” recipe category. 😉 YESSSS!