Yield: 4 servings
|4 mediums||Leeks, about 1 1/2 lb|
|4||Salmon fillets, 6-8 oz each|
|4 tablespoons||Lime juice|
|4 tablespoons||Olive oil|
|1 tablespoon||Finely minced fresh ginger|
|Salt to taste|
|Freshly ground black pepper to taste|
|2 tablespoons||Fresh snipped chives, for garnish|
|2||Limes, halved, for garnish|
When there's citrus juice in a marinade, it is important not to let the fish sit longer than 30 minutes, because the citrus will "cook" the fish.
1. Trim the leeks, leaving 3" of green on. Cut the leeks into juliennes (very thin strips, about 4" by ⅛"). Wash well in a strainer to remove all dirt. Blanch in boiling, salted water for 2 minutes; drain.
2. Preheat the oven to 450'F.
3. Place the salmon fillets in a glass or ceramic dish to fit. For marinade, combine 2 tablespoons lime juice, 1 tablespoon olive oil, the honey, ginger, salt and pepper. Pour over salmon and refrigerate, covered, for 30 minutes.
4. While salmon marinates, toss the leeks with the remaining lime juice, up to 3 tablespoons of olive oil (use less oil, if desired), and salt and pepper to taste. Place in a 9x12" oven-to-table dish.
5. Remove the salmon from the marinade and place on top of the leeks, skin-side down. Bake until cooked through, about 15 minutes, or until the salmon flakes easily when tested with a fork. Serve immediately, sprinkled with chives and garnished with lime halves.
Per serving: 447 calories, 24 grams fat, 66 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95