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Salmon on a Bed of Leeks

Leeks were enjoyed in Egypt and Mesopotamia as long ago as 2,000 BCE.

These tasty white-and-green stalks are members of the Allium family, which includes onions and garlic, but offer a more delicate, sweeter flavor.

Leeks provide many of the same beneficial compounds found in garlic and onions, albeit in smaller amounts.

Diets rich in Allium vegetables can enhance cholesterol profiles and reduce the tendency of blood to clot in unhealthful fashion.

Regular consumption of Allium-family vegetables may also reduce risk of prostate and colon cancer. Several of the compounds found in Allium vegetables protect colon cells from cancer-causing toxins, while also stopping the growth and spread of cancer cells.

Leeks are available throughout the year, but are in season from the fall through spring, when they are at their best.

Salmon on a Bed of Leeks

Serves 2

1 bunch leeks (3 to 4)
1 teaspoon butter
teaspoon organic extra virgin olive or macadamia nut oil
1/2 cup dry white wine or vermouth
2 6 oz wild Alaskan Salmon fillet portions
2 tablespoons grated Gruyere cheese
Sea salt and organic black pepper to taste

  • Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.

  • Add butter and oil to 10 inch saute pan over medium heat. Add leeks and cook 2‒3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange Salmon on leeks, sprinkle with salt and pepper.

  • Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over Salmon, cover and cook another 2‒3 minutes or until Salmon is opaque around edges and firm, and cheese is melted.

  • Transfer to warm dinner plate with broad spatula and serve immediately.

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