Salmon over braised leeks, ginger. · Recipe

Low GI, rich in omega 3 and fiber. A recipe that saves me when I come home late and want something warming without weight.

Ingredients (serves 4)

• 4 salmon fillets (140 g each)
• 4 medium leek whites
• 3 tbsp olive oil
• 3 cm fresh ginger
• 2 garlic cloves
• 1 lemon (juice + zest)
• 1 tsp fennel seeds
• Fresh flat-leaf parsley
• Salt, freshly ground pepper

Step-by-step

1. Prepare the leeks

Cut the leek whites into 5 mm rounds. Rinse thoroughly to remove any sand, then drain in a colander.

Tip: keep the tender green tops for stock the next day.

2. Prepare the aromatics

Finely mince the garlic and ginger. Zest the lemon, then juice it separately.

3. Start the aromatics

Heat 2 tbsp olive oil in a large pan. Add garlic, ginger and fennel seeds. Sweat 1 minute over medium heat, no coloring.

4. Braise the leeks

Add the leek rounds. Lightly salt. Cover and let braise 8-10 min over low heat. They should stay tender, almost translucent — not browned.

Tip: if it sticks, add 1 tbsp water or stock.

5. Sear the salmon

While the leeks braise, pat the salmon fillets dry with a paper towel. Salt, pepper. In a second hot pan with 1 tbsp oil, sear 4 min skin side, then 2 min flesh side.

6. Plate and serve

Lay the leeks in each plate. Place the salmon on top, crispy skin up. Drizzle with lemon juice, scatter zest and chopped parsley. Serve immediately.

Compatible with

• Type 2 diabetes · low GI, low glycemic load
• Cholesterol / DASH · moderate sodium, omega 3
• Gluten-free · celiac OK
• Lactose-free · no dairy protein
• Pescatarian · fish allowed