Cream of Leek + Mushroom Salmon
Yield: 4 servings
• 1 medium to large leek, thinly sliced
• in half rounds
• 6 oz mushrooms, thinly sliced
• 1 tsp pepper
• ½ tsp salt
• 2 Tbsp butter
• 3 oz mascarpone
• 2 Tbsp Dill, chopped and divided
• ½ lemon, zest & juice divided
• 4 tsp capers
• 2 salmon filets (w/ skin)
Preheat oven 400F. Place two 12” square sheets of parchment paper on work surface.
1. Place leeks in a sauté pan with 3 Tbsp of water and bring to a boil. Cook until all water has been absorbed/evaporated.
2. Add mushrooms, pepper, salt, and butter. Sauté until mushrooms loose all of their liquid and start to turn golden brown, leeks will also turn golden in color.
3. Remove from heat and stir in mascarpone and 1 Tbsp dill.
4. Divide the leek + mushroom mixture in half, placing each portion into the middle of each parchment. Spread to cover center of parchment, just wide enough for salmon to cover nearly entirely – some may stick out from sides, this is totally okay.
5. Place salmon skin down on leeks. Sprinkle each with ¼ lemon zest and then juice ¼ lemon on top of each salmon.
6. Sprinkle 2 tsp of capers on top of each salmon and then finish by sprinkling remaining dill evenly between filets.
7. Seal the parchment packages by bringing two opposite corners together and folding them over each other several times. Then bring the remaining two corners together and again, fold them over each other several times until the package is sealed.
8. Place salmon packages on a sheet pan and bake for approximately 15 minutes until Salmon registers at 145F. I like to pull mine out when it registers around 130F and then let carryover cooking finish it off. This way the salmon is still flakey and pulls apart