Thanks to our little trial run with eMeals.com, Evan and I have been making a lot of dinners that we normally wouldn’t try on our own. This is an example of those. Even though I had my doubts at first, sure enough, the dinner ended up being fantastic. I highly recommend this dinner for a weekend meal.
Roasted Salmon and Leeks with Ranch Mashed Potatoes
Courtesy of eMeals.com
– 2 salmon fillets
– 2 leeks
– 1 teaspoon brown sugar
– 3 tablespoons lemon juice
– 2 teaspoons dried thyme
– Kosher salt and cracked pepper
– 4 large russet potatoes
– 1 packet ranch dressing mix
– 1/4 cup skim milk
– Butter or margarine
First, preheat the oven to 400 degrees. Wash and pat dry the leeks. Cut off the leafy parts of the leeks and slice them lengthwise into thin strips.
Heat a skillet over low heat. Add a few dabs of butter or margarine to the pan. Once melted, add the leeks to the pan and cook on low for close to 20 minutes. The leeks will begin to wilt as they cook. Stir occasionally.
Meanwhile, wash, scrub, peel, and dice up the potatoes. Add them to a pot of water over high heat. Let them boil for approximately 10-15 minutes.
Coat a medium-sized casserole dish with cooking spray. Add the salmon fillets to the dish and sprinkle Kosher salt, cracked black pepper, and dried thyme over top. Place the salmon in the oven and roast them for approximately 8-10 minutes.
Drain the cooked potatoes. Add them to a large mixing bowl and add several tablespoons of butter, the ranch dressing packet, and skim milk to them.
Beat them thoroughly with a hand mixer or Kitchenaid stand mixer. Add more milk if need be.
By this time, the leeks will have browned. Add the lemon juice to the leeks and remove them from heat.
The salmon fillets will be done once they begin to flake. Remove them from the oven and serve them with the leeks on top.
This was an interesting way to serve salmon. I’ve used a ton of glazes and rubs for salmon before, but I’ve never topped it with anything quite like leeks. The salt, black pepper, and thyme rub was simple yet added a lot of flavor. The leeks were crispy almost like onion straws, and had a sweet, lemony tang to them.
Whenever I make mashed potatoes, I always add a ton of butter, milk, sour cream, cream cheese, and mozzarella and cheddar cheeses to it. As a result, they are sinful and feel very heavy. These potatoes, however, were light and fluffy. The ranch dressing mix added plenty of unexpected flavor to the potatoes, too. I’ll definitely be serving them this way again!
To add a little variety, I also served dinner with a quick side of steamed peas and carrots, tossed with dill and garlic powder.
This meal was certainly out of my comfort zone, but we ended up loving it! It was a refreshing twist to some regular staples in our house.
Hope you’ll like it, as well!
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