Tuesday, September 21, 2010

Baked Salmon with Fennel and Leeks

Salmon is great baked. The cooking time is longer than other methods but, the fish stays so moist and flavorful that it's worth it. Now that fall is upon us, lets turn on our ovens and bake some tasty salmon.

1 cup Leeks - white part only - sliced and cleaned
1 Fennel Head - quartered and sliced
Juice and Zest from 1 Lemon
Red Pepper Flakes

Preheat oven to 350°F.

Rinse the salmon and pat it dry.

Mix the rest of the ingredients in a bowl.

Grease a baking dish.

Place 1/3 of the veggie mix on the bottom of the dish.

Lay salmon on veggies.

Cover with the remainder of the leek mixture.

Place the dish in the middle of a preheated oven and bake till the fish is done.

My fish baked for forty minutes.

You want it to be med-rare. Don't over cook the salmon. It's done when it's flaky, use a fork to test. Remember that the fish will continue to cook after you remove it from the oven. So, take it out when it's still a little less done then you like it, and let it sit while you prepare the plates for serving.

I served this baked salmon with braised leeks, fennel, and parsnips.

Another Tony approved meal.

This is a gluten free recipe.

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