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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.

Note

Use a sauvignon blanc for the leeks. You will get a great mix of buttery and acidic notes.

Ingredients

Recipe for 4 persons

For the white wine slow-cooked leeks

3 Unit(s)

Leek

150 Ml

White wine

1 Unit(s)

Shallot

2 Sprig(s)

Thyme

For the salmon skewers

4 Unit(s)

Salmon steak

For the saffron dressing

1 Pinch(es)

Saffron

60 Ml

Olive oil

30 Ml

White balsamic vinegar

15 Ml

Dijon mustard

Salt and pepper
Butter
Vegetable oil

Salmon skewers, white wine slow-cooked leeks, saffron dressing

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.