Salmon with leeks, baked in parchment
4 servings
50 minutes
Salmon with leeks, baked in parchment, is an exquisite dish of European cuisine that combines the tenderness of fish with the aroma of caramelized leeks. This cooking method has been known since ancient times when chefs sought ways to preserve the natural juices of ingredients by sealing them in paper. Wine and olive oil add depth to the flavor, while fresh herbs give the dish lightness and freshness. Baking in parchment retains all the juiciness of the salmon, making it soft and rich. It’s an ideal option for dinner when you desire elegance without complicated preparations.
1
Preheat the oven to 180 degrees.
2
Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water.
- Leek: 1 piece
3
Salt and pepper the fish. Place on 4 sheets of parchment. Top with leeks, drizzle with wine and olive oil. Salt and pepper again. Sprinkle with finely chopped herbs.
- Salmon fillet: 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Leek: 1 piece
- Dry white wine: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Fresh herbs: 1 bunch
4
Tightly close the parchment and place it on a baking sheet. Send it to the oven for 15-20 minutes until cooked.
