Salmon with leeks and banana peppers – our latest recipe with the contents of our Seasonal Harvest boxes.
At the Farmers’ Market we bought some fresh wild salmon enough for 4 people. We decided to experiment using the leeks and the mild banana peppers for our recipe. The dish turned out absolutely delicious. The leeks and peppers complement each other and bring out the subtle flavors of the salmon. It is served best with mashed potatoes and a green salad.
3 Leeks (white and light green parts only)
4 Banana Peppers
4 Cloves of Garlic
Dill or Tarragon
Lemon Juice (1 half lemon)
Salt and Pepper to taste
Trim away the root ends, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well.
Cut the tops of the banana peppers, slice lengthwise and then crosswise into fine stripes.
Cut garlic into small pieces.
Heat oil in a skillet, sauté garlic, add leeks and peppers and sauté until softening. Move to the side of the skillet and add salmon. Sprinkle with dill or tarragon and let simmer until salmon starts to flake lightly. Season with lemon juice, salt and pepper and serve with mashed potatoes and a fresh mixed green salad.