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Salmon with Fennel and Leeks

There’s a storm a’brewin’ outside… We’re expecting hail, 70 mph winds… thunder and lightening… It’s looking pretty eerie…

Blanche is under my desk, right now. She went to the back door, looked out, looked up at me, and decided she was staying in for a while. She’s a smart dog.

My original plan was to grill salmon for dinner tonight. The ominous weather changed my mind and I’m actually kinda glad it did – I think what I made was better than what I was planning!

What I made was a simple baked salmon with a simple sauce, served over leeks and fennel, cooked with a bit of white wine. It seriously could not have been easier.

Baked Salmon

  • salmon portions
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp honey
  • 3 tbsp mixed herbs, minced (I used mint, basil, oregano, and parsley
  • 2 cloves garlic, minced
  • S&P, to taste

Preheat oven to 400°F. Line a baking sheet with foil.

Mix mayonnaise, mustard, maple syrup, honey, mixed herbs, garlic, and S&P together. Place salmon on greased foil. Spoon sauce on salmon and bake for 15-20 minutes, or until desired doneness.

Be careful that you don’t get any of the glaze under the foil – it will burn and stick the foil to the pan. Don’t ask me how I know…

The fennel and leeks was even easier…

Slice the leeks and fennel and place in a skillet with a splash of olive oil and butter. Saute until almost fully cooked. Add about a half-cup of white wine, and a bit of S&P. I used a teaspoon or so of Penzeys Florida Pepper. Continue cooking until wine has evaporated and vegetables are tender.

Quick and easy – and it kept me dry. It’s howling outside, right now.

May the power and cable stay on…

 

 

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