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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Garlic
Preheat your oven to 375°F (190°C). Peel the garlic cloves and wrap them in aluminum foil with a drizzle of olive oil. Roast in the oven for 30-35 minutes until soft and caramelized.
- 2
Prepare the Leeks
While the garlic is roasting, clean the leeks thoroughly to remove any dirt. Slice them thinly. Heat a skillet over medium heat, add 1 tablespoon of olive oil, and sauté the leeks for about 10-15 minutes until they are golden brown and crispy. Set aside.
- 3
Prepare the Salmon
Season the salmon fillets with salt and black pepper on both sides. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes on each side, or until cooked through and flaky.
Sauce and Serving
- 4
Make the Sauce
Once the salmon is cooked, remove it from the skillet and keep warm. In the same skillet, add the roasted garlic (squeezed out of its skin) and sherry. Stir well, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly thickened.
- 5
Plate the Dish
Drizzle the truffle oil over the sauce and stir in chopped cilantro. Place the salmon fillets on a serving plate, top with the sherry sauce, and garnish with the crispy leeks and additional cilantro if desired.
