| Recipes |

Leek Salmon

Food and Prop styling Goldie Stern
Photography Felicia Perretti

Nothing makes me contemplate starting a compost more than when I fill an entire garbage can up with greens after two minutes of cleaning a few leeks. Doesn’t stop me from using them, though!


  • 1 side baby salmon (about 2½ lb/1¼ kg)
  • 4 leeks
  • 1 tsp olive oil
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ cup mayonnaise
  • 1 tsp whole-grain mustard
  • 1 Tbsp lime or lemon juice

Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and lay salmon on it.

Clean and trim leeks, keeping about 1 inch (212 cm) of dark green. Slice.

Heat oil in a large frying pan and sauté the leeks until just softened, about 5 minutes. Remove from heat and allow to cool for 5 minutes, then add in salt, pepper, mayonnaise, mustard, and juice. Layer evenly on top of the salmon.

Bake for 18 minutes, then broil for 2 minutes until the leeks are brown and crispy.


(Originally featured in Family Table, Special Tishrei Issue 810)

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