Baby Salmon With Sauteed Leeks
|Leeks||1 1⁄2 Pound, roots and most of dark green tops trimmed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dry thyme||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground white pepper||To Taste|
|Boneless baby salmon/Trout||3 Pound, heads removed (6 Pieces, 1/2 Pound Each)|
Split leeks lengthwise and rinse well; then thinly slice crosswise you should have about 3 cups.
Melt 2 tablespoons of the butter in a wide frying pan over medium heat.
Add leeks and cook, stirring, until soft 8 to 10 minutes.
Remove from heat and stir in thyme and lemon juice; season to taste with salt and white pepper.
Rinse fish and pat dry.
Spread open and place, skin sides down, in a single layer in a greased baking pan.
Spoon leek mixture down center of each fish.
Melt remaining 2 tablespoons butter and drizzle over fish.
Bake in a 400° oven until just opaque but still moist in thickest part; cut to test 8 to 10 minutes.
Garnish with lemon wedges, if desired.
Serving size: Complete recipe
Calories 2401 Calories from Fat 853
% Daily Value*
Total Fat 96 g147.6%
Saturated Fat 41.3 g206.3%
Trans Fat 0 g
Cholesterol 1081 mg360.3%
Sodium 1192.4 mg49.7%
Total Carbohydrates 104 g34.7%
Dietary Fiber 14.8 g59.4%
Sugars 27.3 g
Protein 275 g550.9%
Vitamin A 257.2% Vitamin C 196.9%
Calcium 48.4% Iron 98.5%
*Based on a 2000 Calorie diet