Wild Alaskan Coho Salmon Recipe
leek sousbise, dill oil, roasted root vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Root Vegetables
Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until golden and tender, stirring occasionally.
- 2
Make the Leek Sousbise
In a saucepan, melt butter over medium heat. Add the sliced leeks and cook gently until soft and translucent, about 10 minutes. Add the heavy cream and simmer for another 5 minutes until slightly thickened. Blend until smooth and keep warm.
- 3
Prepare the Dill Oil
In a small saucepan, combine chopped dill and olive oil. Heat gently for about 5 minutes. Strain through a fine mesh sieve and set aside.
- 4
Cook the Salmon
Season the Coho salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add a little olive oil. Cook the salmon for about 4-5 minutes on each side, or until cooked through and golden brown.
- 5
Plating
On each plate, spread a generous spoonful of leek sousbise. Place a piece of salmon on top, arrange the roasted root vegetables around, and drizzle with dill oil before serving.