- Special Pricing
Roasted Stuffed Salmon with Leeks and Dill
Serves 12 to 14
Make sure to use fresh bread crumbs in this preparation. They crisp up in the oven, making a nice contrast with the fresh leeks, dill and moist salmon. For this recipe, you will need a whole salmon, which weighs 7 to 8 pounds. Your fish market can cut and fillet it for you so that you have 2 sides.
- 2 sides of salmon, skin removed (one side should weigh 2 to 2 1/2 pounds)
- 2 teaspoons Old Bay seasoning
- 1/4 cup olive oil, divided
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup finely chopped leeks (white part only)
- 1/4 cup chopped fresh dill, or 2 tablespoons dill weed
- 4 cups fresh bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges for garnish
- Fresh dill for garnish
Wash the salmon and pat dry with paper towels. Mix together the Old Bay and 2 tablespoons of the olive oil in a small bowl and paint over the fish on both sides. (At this point, you can cover and refrigerate for up to 24 hours. Bring to room temperature before continuing.)
In a small skillet over medium heat, melt the butter. Add the leeks and cook, stirring until softened, about 3 minutes. Add the dill and cook for another minute. Remove from the heat.
Put the bread crumbs in a large bowl, add the leeks, salt, and pepper, and stir to blend. Add more olive oil if the stuffing appears dry. (At this point, you can cover and refrigerate for up to 24 hours.)
Place the salmon on a baking sheet or in a large roasting pan lined with a silicone liner or aluminum foil. Top each of the sides of salmon with an even layer of the stuffing. (At this point, you can cover and refrigerate for up to 12 hours.)
Preheat the oven to 375 degrees F. Drizzle the salmon with the remaining 2 tablespoons of olive oil and roast until just cooked through, 20 to 30 minutes.
Remove the fish from the oven and let rest for 5 to 10 minutes. (At this point, you can cover and refrigerate overnight.)
Cut the salmon into serving pieces and arrange on a platter, garnished with lemon wedges and sprigs of dill. Serve warm, at room temperature or chilled.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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