Leek-wrapped salmon

Name: Leek-wrapped salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 ears of corn (3/4 lb. each); 2 Tbsps About hazelnut oil; 4 dried juniper berries, crushed; 4 leeks (1 1/2 in. wide and at least 12 in. long); 680 grams red thin-skinned potatoes each), scrubbed; 59 milliliters fresh or canned salmon caviar, rinsed; 680 grams skinned and boned salmon fillets each); 4 servings Salt; 4 servings White pepper

Need a gluten free, dairy free, and pescatarian main course? Leek-wrapped salmon could be an outstanding recipe to try. This recipe serves 4. One serving contains 579 calories, 45g of protein, and 20g of fat. Head to the store and pick up ears of corn, salmon caviar, pepper, and a few other things to make it today. To use up the juniper berries you could follow this main course with the Gin and Tonic Tarts as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut vertically through 1 whole outer layer of each leek and pull it off gently.

Ingredients you will need

Leek

Cut at least 7 inches off the top of each leek. Rinse outer layers and tops.

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Leek

Trim off and discard leek root ends. Split white parts of leeks in half lengthwise and rinse thoroughly to remove dirt between layers. Tie each leek half in the center with a cotton string.

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Leek

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to boiling.

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Water

Equipment you will use

Frying Pan

Add leek outer layers and about 2/3 of the green tops (select the freshest-looking). Cook just until wilted, about 30 seconds; lift out with tongs and immerse in ice water. Discard remaining tops.

Ingredients you will need

Water

Leek

Equipment you will use

Tongs

Add tied leek halves to water and simmer, uncovered, until tender when pierced, 5 to 7 minutes; lift out with a slotted spoon and immerse in ice water. When cool, drain well.

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Water

Leek

Equipment you will use

Slotted Spoon

Add potatoes to boiling water, cover, and simmer just until tender when pierced, 20 to 25 minutes.

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Potato

Water

Drain and cool.

Cut into 1/2-inch-thick slices.

Rinse salmon and pat dry.

Ingredients you will need

Salmon

Sprinkle each piece with a crushed juniper berry, salt, and pepper.

Ingredients you will need

Juniper Berries

Pepper

Salt

Tear leek outer layers lengthwise into strips about 1/4 inch wide. Prepare wrappers and wrap salmon. Cross two leek strip. Unfold leek tops and lay flat, overlapping to make a rectangle. Center a salmon fillet on a leek base slightly wider than the length of the fish. Fold leek greens over fish to enclose. Tie packet with leek strips to secure. Repeat to wrap remaining salmon.

Ingredients you will need

Salmon

Greens

Base

Fish

Leek

Wrap

Pull back cornhusks; don't remove. Discard silk. Push husks back in place.

Prepare barbecue for indirect cooking. If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue (20 to 22 in. wide) with a lid; open vents. When briquets are dotted with gray ash, in 15 to 25 minutes, push equal amounts to opposite sides of the firegrate.

Add 5 more briquets to each mound of coals (10 coals).

If using a gas barbecue, it must be equipped with a control to regulate heat in the center of the grill. To heat the barbecue, cover and turn on high for about 10 minutes. Turn off heat in center of barbecue, but leave heat on opposite sides on high.

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Grill

Lay fish in center of grill, not over direct heat.

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Fish

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Grill

Place potato slices and corn directly over heat. If space permits, also put leek halves directly over heat (otherwise, lay next to fish). Cover barbecue, open vents, and cook 8 minutes. Turn vegetables over and cook until they are hot and lightly browned, 4 to 6 minutes longer. Cook fish until a thermometer inserted in thickest part reaches 125, about 16 minutes total.

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Vegetable

Potato

Corn

Fish

Leek

Equipment you will use

Kitchen Thermometer

Transfer foods to a platter as they're cooked.

Open packets.

Drizzle hazelnut oil over fish, potatoes, and corn. Spoon salmon caviar onto fish. Season to taste with salt and pepper.

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Salt And Pepper

Salmon Caviar

Hazelnut Oil

Potato

Corn

Fish

Equipment

Ingredients

Servings:

ears of corn (3/4 lb. each)2Tbsps

About hazelnut oil 4

dried juniper berries, crushed 4

leeks (1 1/2 in. wide and at least 12 in. long)680grams

red thin-skinned potatoes each), scrubbed 59milliliters

fresh or canned salmon caviar, rinsed 680grams

skinned and boned salmon fillets each)4servings

Salt 4servings

White pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.