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.
IngredientsRecipe for 4 persons
For the white wine slow-cooked leeks
For the salmon skewers
For the saffron dressing
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your four at 400 °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.