Pan Seared Salmon with Creamy Leeks
- 2 x 160-180 gram fillets of salmon
- Olive oil
- 6-5 leeks, white and light green parts only, sliced diagonally (about 2 cups sliced)
- 1 tablespoon chopped fresh dill
- 1/4 cup cream
- Squeeze of lemon juice
- Sea salt and freshly cracked black pepper
- In another skillet heat a couple of glugs of oil. Sprinkle salmon fillets with salt and pepper. When the oil is hot add salmon to the pan skin side down (my fillets here were already skinned but I still cook the side where the skin was first). Cook for a couple of minutes and flip to cook the other side.Cook for a couple of minutes more until done to your liking.
- Place each fillet on a plate and divide the creamy leeks between the two.
- Serves two.
Salmon is nice when it’s a little rare in the middle, but cook it all the way through if that’s how you like it. The great thing about fillets, as opposed to steak cuts, is that you can actually see the fish cooking on the sides (as the fish grows opaque from the bottom up). This makes is easier to predict when the fish is done.