Strabanzer Photography

Slightly modified from a recipe found at:

http://www.viktoriastable.com/baked-salmon-with-creamy-leeks/

INGREDIENTS

1 or 2 Good-sized pieces of salmon with skin removed.

2 lbs leeks, chopped

3 tablespoons sour cream

2 tablespoons  butter

4 tablespoons  olive oil, divided

1 lemon

1 tablespoons  capers, drained

1/4 cup finely chopped fresh dill

salt and black pepper to taste

METHOD

Select a shallow baking dish that can hold the salmon.

Preheat the oven to 400 °F.

Rinse the salmon well and pat dry.    Remove skin if necessary.   Set aside.

In a sauté pan melt 2 TBS butter and 2TBS  olive oil.

Add the chopped leeks, sprinkle with salt and pepper, and sauté on a low to medium heat for 10-15 minutes until they are soft but not caramelized.

Remove from the heat and immediately add the sour cream to the pan.   Stir for a minute until well mixed.

Add salt & pepper to taste.

Pour the contents of the pan into the baking dish.

Score the top of the salmon with a few cuts.

Brush the salmon with 2TBS (or more if the amount of salmon is large) of olive oil.

Squeeze the juice of one lemon over the fish.

Sprinkle generously with salt and pepper.

Gently place the salmon on top of the leeks mixture.

Place the capers on top of the fish.

Sprinkle half to two-thirds of the fresh dill over fish and capers.

Bake for about 15 minutes.

Garnish with the remaining dill.