When possible, choose wild Canadian salmon for this delectable dish. Other fish steaks, such as Pacific halibut or large trout, are also suitable.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
- 2 teaspoons olive oil
- 2 cups julienned leeks (white and light green parts only), about 1 leek
- 3 fresh thyme sprigs
- 2/3 cups sodium-reduced chicken broth
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 salmon steaks (about 10 oz/ 280 g) each
- 2 tablespoons julienned fresh basil
MethodBrush oil over bottom of 8-inch (2 L) square baking dish. Sprinkle leeks and thyme in dish; pour in broth and lemon juice. Toss to moisten leeks.
Stir together lemon zest, salt and pepper; rub all over salmon. Arrange salmon in dish; cover with foil. Bake in 375°F (190°C) oven until fish flakes easily when tested, 25 to 30 minutes. Sprinkle with basil.
To serve, divide each steak in half; using small spoon, remove bone. Transfer salmon to plates; spoon leek mixture over top.
Nutritional facts Per serving: about
- Sodium 313 mg
- Protein 28 g
- Calories 255.0
- Total fat 13 g
- Potassium 436 mg
- Cholesterol 85 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 10.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 10.0