Roasted Salmon with Chiles and Leeks


Does it feel impossible for anyone else to get stuff done lately?  My to-do list has reached comical highs, proving March Madness isn't just a sport thing.  ("A sport thing" - as you can see, I'm really into it!)  It always seems to be a busy month as we transition from winter to spring, activities ending and others starting, vacations from school, holidays, and already planning for summer.  Am I stressing anyone out with this talk?  Sorry not sorry!  #venting

So the other night, I was overwhelmed from a day of eleventy (favorite non-number) errands, and I didn't want to cook.  We had gone out or been at someone's house for dinner the previous three nights in a row, so I knew it was time to make something myself, but I felt like a kid being forced to take a nap... "I DON'T WANNA!"  (I think moms should be allowed one proper temper tantrum a week.) 

Alas, I had already gone to the store... I had already bought food that I had no plan for... so I put on my big-girl panties and started cooking... a lovely image, yes.

Carson usually grills salmon, but recently I've been seeing slow-roasting methods of our favorite fish, so I thought I'd give it a try!  I made a simple marinade consisting of red chili paste, olive oil and garlic, poured it over salmon in a baking dish, topped it all with sliced lemons and put it in the oven.  As it slowly-roasted, I lightly fried some leeks in oil until they were crispy.  When the salmon was cooked, I scattered the crunchy onions on top of the fish, and sprinkled it all with chives.  

It, was, so, good!  You use extra commas like that when you really mean it.  The flavors had taken their time soaking into each bite, and the salmon was light and perfectly flaky with a yummy, salty crunch from the leeks.  Most importantly... it was easy!  A great dish for lazy nights.  Recipe below...   

Roasted Salmon with Chiles and Leeks 
Adapted from Bon Appetit
Serves 4

1.5 pounds center-cut salmon filet, cut into pieces
3 tablespoons red chili paste
1/3 cup extra virgin olive oil
1 large clove garlic, minced
1 lemon, thinly sliced
1 leek, washed and sliced
1/4 cup vegetable oil
2 tablespoons chives, chopped
Salt and pepper to taste

Preheat oven to 275.  Place salmon filets into baking dish and season with salt and pepper.  In a small bowl, whisk together red chili paste, olive oil and garlic.  Pour evenly over salmon and place lemon slices on top.  Place dish in oven and roast for 15 minutes.  Remove and baste fish, then place back in oven for another 15-20 minutes, until salmon is cooked through.

While salmon is roasting, heat vegetable oil in a skillet over medium heat.  Add leeks, and sauté until they start to brown and crisp.  Make sure to stir frequently, as they can burn quickly.  Remove and place on a paper towel-lined plate.  Season with salt.  

Place leeks and chives over salmon and serve.


Elizabeth Batte said...

I’m all about an easy meal for a weeknight! (Or any night when you have kids — they all run together, ha)

Can’t wait to try! pre-ordered the cookbook today!

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