Salmon with leeks and toasted halzenuts -- cilantro scallion cream

There were 15 pounds of a whole fresh salmon to be divided among all the members of the family. No, no, I don’t live in Nova Scotia, I live in Paris. Like, inside Paris. True story. That’s how we roll in the family. So I got my (substantial) share of the family salmon, and I set out to come up with something quick, healthy (it is fish after all), easy and original.

Have I succeeded? You tell me. I really want to say yes. This was a last minute idea and you know what they say about last minute ideas. Sometimes, they’re the best. Yes, they say that. Although I’m a firm believer in planning planning planning (type A whaaat?), I love these occurrences when I surprise myself without having planned to do so.

This salmon recipe is just perfect for a weeknight meal for several, but I also find it very fancy, so if you want to look good to your friends because-you-have-a-food-blog-and-you-can’t-serve-frozen-pizza (if only they knew what  I eat on a random weeknight…) this will work too.

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Salmon with leeks and toasted hazelnuts — cilantro scallion cream

Prep time: 15 minutes
Cooking time: 25 minutes
Serves 3-4

Ingredients:

For the fish:

- 1 lb salmon fillets
- 1/2 lb leeks
- 2 tbsp olive oil
- juice of 1/2 lemon
- 2 pinches ground nutmeg
- 1/2 cup whole hazelnuts

For the cream:

- 3 tbsp sour cream
- juice of 1/2 lemon
- 1 tbsp fresh chopped cilantro
- 1/2 tbsp chopped scallion (green parts)

Directions:

1. Rinse thoroughly then slice the leeks. Heat the olive oil in a large frying pan over medium-high heat. Add the leeks and the nutmeg, season with salt and pepper, and sauté for 8 to 10 minutes, stirring frequently, until slightly brown and tender.

2. While the leeks cook, place the salmon in a large bowl and cover with the lemon juice, stir well to coat. Once the leeks are ready, add the salmon to the pan, reduce the heat to medium, and cooked until just seared or cooked through (depending on your preference; at least a few minutes on each side.)

3. While the salmon cooks, roughly chop the hazelnuts by wrapping them in a clean kitchen cloth, then pounding with the back of a mug (or a sturdy glass). It’s okay if a few are still whole. Heat a small skillet over medium-high heat without oil, then add the chopped halzenuts and toast them while stirring constantly, for about 7 minutes, until browned and fragrant. Add them to the salmon right before serving.

4. To make the cream: Combine all the ingredients in a small bowl, season with salt and pepper, stir and serve at room temperature with the salmon.

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My tips:

- You can make the sauce ahead and keep it refrigerated. As for the hazelnuts, you can also toast them ahead of time and keep them at room temperature in an airtight container.

Source: clementinecuisine original.

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