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Salmon skewers, white wine slow-cooked leeks, saffron dressing

Mains, Salmon and tuna

Cubes of fresh Atlantic salmon on a skewer pan seared and presented on a chopped leek fondue with white wine sauce accompanied by a saffron vinaigrette.


Recipe for 4 persons

For the white wine slow-cooked leeks

3 Unit(s)
150 Ml
White wine
1 Unit(s)
2 Sprig(s)

For the salmon skewers

4 Unit(s)
Salmon steak

For the saffron dressing

1 Pinch(es)
60 Ml
Olive oil
30 Ml
White balsamic vinegar
15 Ml
Dijon mustard
  • Salt and pepper
  • Butter
  • Vegetable oil
Salmon skewers, white wine slow-cooked leeks, saffron dressing

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation

    Cut the salmon into cubes of 3 cm. Slice the leek. Chop the shallot. Chop the thyme leaves.

  • Leek fondue preparation

    In a pan, drizzle some olive oil, place a large knob of butter and sweat the leeks and shallots for 5 minutes over high heat. Reduce heat and add the white wine and thyme. Simmer until the liquid evaporates. Add a knob of butter and season with salt and pepper.

  • Salmon skewers preparation

    Skewer the salmon cubes on bamboo skewers. Season with salt and pepper and oil them. Sear in a nonstick skillet on each side for 1 minute. You can also sear your skewers on 2 sides only and finish cooking in oven for 2 minutes.

  • Saffron dressing preparation

    Heat half the olive oil with the saffron, then pour on the remaining olive oil. Mix the white balsamic vinegar, mustard, salt and pepper in a small bowl, then gradually add the infused oil in a drizzle.

  • To serve

    Place the leek fondue in the center of your plate using a ring mold then place the salmon skewer on top. Drizzle with the saffron dessing.

Use a sauvignon blanc for the leeks. You will get a great mix of buttery and acidic notes.

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