This dish is great for its presentation and yummy flavours, It is simple yet elegant to serve for a dinner party or any night of the week. It does not have a lot of ingredients but is packed with flavour. I like to serve it with wild rice and steamed seasonal, fresh from the field greens.
Portion size8 servings
Credits :suzie wilson
Atlantic salmon fillets
white and light green part only
juiced, plus finely grated zest of 1 lemon
To toast sesame seeds, heat in small frying pan stirring constantly over med. high heat. until just becoming golden, remove from heat, reserve in pan. Sauce: Thoroughly wash and thinly slice leeks into have moons. Melt butter in medium saucepan over medium heat and add leeks. Saute leeks stirring frequently until they are translucent, being careful not to let them begin to brown. Add lemon juice, stir, increase heat to med. high and stir occasionally until lemon juice is evaporated. Add cream and return heat to medium, stir occasionally while bringing liquid to boil. Turn down heat to low, add zest and season lightly with freshly ground salt and pepper. Keep warm, not boiling, until salmon is done. Salmon: Preheat oven to 375 f., Line an oven proof dish with tin foil. Lightly season salmon with salt and pepper, dredge the salmon in sesame seeds, place salmon in dish on foil, skin side down, sesame seeds up. Bake in oven on middle rack for 20 minutes or to desired "doneness". To serve, put sauce on plate (approx. 1/3 cup) and place salmon fillet on top. Garnish with lemon peel if desired. I offer extra sause if there is any.