Dive into the vibrant flavors of the sea with our irresistible recipe for Salmon with Pickled Onions, Spring Leeks, and Pea Shoots! This dish not only showcases the rich, buttery texture of fresh salmon but also elevates it with the tangy crunch of pickled onions and the delicate sweetness of spring leeks. Perfect for a weeknight dinner or an impressive gathering, this recipe is simple yet elegant, promising to tantalize your taste buds and leave your guests asking for seconds. Ready to impress? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- Salmon fillets
- Spring leeks
- Pickled onions
- Pea shoots
- Lemon
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: fresh salmon fillets, spring leeks, pickled onions, pea shoots, a lemon, olive oil, salt, and pepper.
- Preheat your oven to 400°F (200°C) to prepare for cooking the salmon.
- Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides of each fillet generously with salt and pepper.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the skillet.
- Cook the salmon for about 4-5 minutes until the skin is crispy and golden brown. Avoid moving the fillets around to allow for even cooking.
- While the salmon is cooking, prepare the spring leeks. Trim the root ends and the dark green tops, then slice the leeks in half lengthwise and rinse thoroughly to remove any dirt or sand.
- After the salmon has cooked for 4-5 minutes, gently flip the fillets over using a spatula. Add the prepared spring leeks to the skillet around the salmon.
- Drizzle a little more olive oil over the leeks and season them with salt and pepper. Squeeze half a lemon over the salmon and leeks for added flavor.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon and leeks are baking, prepare the pea shoots. Rinse them under cold water and pat them dry. Set aside.
- Once the salmon is cooked, remove the skillet from the oven and let it rest for a couple of minutes. The leeks should be tender and slightly caramelized.
- To serve, place a salmon fillet on each plate, accompanied by the sautéed spring leeks. Top with a generous amount of pickled onions and a handful of fresh pea shoots.
- Finish with a squeeze of fresh lemon juice over the top for brightness and serve immediately.
Tips
- Choose Fresh Ingredients: The quality of your salmon and vegetables can make a significant difference. Look for vibrant, fresh salmon fillets and crisp spring leeks for the best flavor.
- Don’t Rush the Cooking: Allow the salmon to cook undisturbed for the first few minutes to achieve that perfect crispy skin. Patience is key to getting that golden brown finish!
- Adjust Seasoning: Feel free to tweak the salt and pepper to your taste. Adding a pinch of smoked paprika or garlic powder can also enhance the dish’s flavor profile.
- Experiment with Pickled Onions: If you're feeling adventurous, try making your own pickled onions! A quick pickling solution of vinegar, sugar, and salt can add a personal touch to your dish.
- Serve with a Side: This dish pairs beautifully with a light salad or some roasted potatoes for a complete meal.
- Leftover Magic: If you have leftovers, flake the salmon and toss it into a salad for a delicious lunch the next day!
Nutrition Facts
Calories: 403kcal
Carbohydrates: 12g
Protein: g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 63mg
