Slow-Roasted Salmon with Soy-Caramel Sauce, Carrot Puree & Crispy Leeks

Slow-Roasted Salmon with Soy-Caramel Sauce, Carrot Puree & Crispy Leeks

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From: EatingWell Magazine, May/June 2016

In this healthy salmon recipe, slow-roasting the fish at a lower heat creates a soft texture that's a nice contrast to the crispy leeks. Use the leftover oil from the leeks for salad dressing or to cook eggs.

Ingredients 4 servings

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  • Carrot Puree
  • 1 pound carrots, cut into ½-inch rounds
  • ½ cup unsalted raw cashews
  • 1 cup boiling water
  • Pinch of fine sea salt
  • Leeks & Salmon
  • ½ cup canola oil or grapeseed oil
  • 1¾ cups very thinly sliced leeks (3-inch pieces), white and light green parts
  • 1 pound wild salmon (preferably wild Alaska; see Tips), skin-on, cut into 4 portions
  • ⅛ teaspoon fine sea salt
  • Soy-Caramel Sauce
  • ¼ cup sake
  • 3 tablespoons mirin
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 2 tablespoons cold unsalted butter, cut into 4 pieces


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  1. Preheat oven to 300°F.
  2. To prepare carrot puree: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add carrots and cashews; cover and steam until the carrots are very tender, about 15 minutes. Transfer the carrots and cashews to the blender, add 1 cup boiling water and pinch of salt; puree until very smooth and creamy, 1 to 2 minutes. Discard the steaming water and return the puree to the pot; cover to keep warm.
  3. To prepare leeks: Heat oil in a medium skillet over medium-high heat. Add a few strips of leek: if they bubble immediately, the oil is hot enough. Add one-third of the leeks, stirring gently with a fork until they start to brown and crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining leeks, in 2 batches, reducing the heat if the oil gets too hot. Transfer the remaining oil to a heatproof bowl to cool, then refrigerate for another use for up to 2 weeks, if desired. Wipe out the pan.
  4. To prepare salmon: Coat a baking sheet with cooking spray. Place the salmon, skin-side down, on the baking sheet and sprinkle with salt. Roast until just cooked through, 12 to 18 minutes, depending on thickness (see Tips).
  5. To prepare soy-caramel sauce: Meanwhile, combine sake, mirin, soy sauce, lemon juice and honey in the skillet. Bring to a boil over high heat. Reduce heat and simmer until reduced by half, 4 to 6 minutes. Remove from heat; add butter a piece at a time, whisking until each has melted.
  6. Serve the salmon with the carrot puree, topped with leeks and drizzled with the sauce.
  • Make Ahead Tip: Refrigerate sauce for up to 3 days.
  • All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to
  • Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly. The fillets cook fast and continue to cook when off the heat. For the best texture, cook about 3 minutes per ½ inch of thickness. Check the doneness with an instant-read thermometer (it should be about 130°F) or peek into the thickest part of the flesh with a fork—it should be just opaque.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 3 oz. salmon, ½ cup puree, ¼ cup leeks & 1 Tbsp. sauce
  • Per serving: 432 calories; 23 g fat(7 g sat); 4 g fiber; 23 g carbohydrates; 27 g protein; 51 mcg folate; 68 mg cholesterol; 11 g sugars; 1 g added sugars; 17,357 IU vitamin A; 10 mg vitamin C; 97 mg calcium; 2 mg iron; 452 mg sodium; 880 mg potassium
  • Nutrition Bonus: Vitamin A (347% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 3 lean meat, 4 fat

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