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Here, we coat leeks in a bit of cornstarch then pan-fry for a crispy topping for the salmon. Spreading horseradish-spiked mayonnaise over the fish before baking keeps it moist and gives it a peppery bite.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a rimmed baking sheet with foil.

  • Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.

Nutrition Facts

4 oz. salmon & 1/4 cup leek
316 calories; fat 17g; cholesterol 69mg; sodium 425mg; carbohydrates 9g; dietary fiber 1g; protein 29g; sugars 1g; niacin equivalents 10mg; saturated fat 3g; vitamin a iu 581IU; vitamin b6 1mg; potassium 578mg.