{"id":5449,"date":"2004-12-01T00:04:03","date_gmt":"2004-12-01T07:04:03","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5449"},"modified":"2010-05-31T01:19:18","modified_gmt":"2010-05-31T08:19:18","slug":"caramelized-leeks-with-roasted-salmon-fillets","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5449","title":{"rendered":"Caramelized Leeks with Roasted Salmon Fillets"},"content":{"rendered":"

2 leeks<\/span><\/p>\n

1 1\/2 tsp. butter<\/span><\/p>\n

1 tsp. light brown sugar<\/span><\/p>\n

1\/2 tsp. kosher salt, divided<\/span><\/p>\n

1\/2 tsp. fresh lemon juice<\/span><\/p>\n

4 (6-ounce) salmon fillets<\/span><\/p>\n

Cooking spray<\/span><\/p>\n

1\/4 tsp. freshly ground black pepper<\/span><\/p>\n

1\/8 tsp. ground red pepper<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Preheat oven to 400\u00c2\u00b0. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1\/4 tsp. salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1\/4 tsp. salt, 1\/4 tsp. black pepper, and 1\/8 tsp. red pepper. Bake salmon at 400\u00c2\u00b0 for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 T. leek mixture.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 leeks 1 1\/2 tsp. butter 1 tsp. light brown sugar 1\/2 tsp. kosher salt, divided 1\/2 tsp. fresh lemon juice 4 (6-ounce) salmon fillets Cooking spray 1\/4 tsp. freshly ground black pepper 1\/8 tsp. ground red pepper \u00c2\u00a0 Preheat oven to 400\u00c2\u00b0. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add…<\/p>\n

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