Salmon on a Bed of Leeks and Carrots

Serve with mashed potatoes, rice or bread

Salmon on a Bed of Leeks and Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons olive oil
  • 2 large leeks
  • 3 carrots, julienned
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon white pepper, or more to taste
  • 3 tablespoons vermouth or white wine
  • 4 6 ounce salmon filets
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Julienned the remaining leeks and wash in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.
  2. Heat a large non - stick skillet over a medium flame and add oil. When the oil is hot, add leeks and carrots and cook for about 15 minutes or until the carrots are al dente. Stir occasionally.
  3. Add salt, white pepper, vermouth and salmon filets, cover and cook for about 10 - 12 minutes. Serve immediately.