50+ Friends Club Cookbook
Fish and Shellfish

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Salmon with Leeks and Radishes

From the Kitchen of: Boomer

Source:  Woman's World Seasonal Favorites

We braised fresh salmon fillets and a savory mix of fresh spring vegetables in a licorice-scented Pernod broth to create this unusual main dish.
1 1/4 tsp. Salt, divided
1 Tsp. dried Tarragon
1 tsp. grated Lemon Zest
1/2 tsp. Pepper, divided
4 Salmon Fillets (about 1 1/2 lbs)
2 Tbsp. Butter or Margarine, divided
3 Tbsp. Olive Oil, divided
4 med. Leeks, white and pale green parts only, cut into matchsticks
1/4 c. Chicken Broth
3 Tbsp. Pernod, white wine, water or additional chicken broth
1 Tbsp. Lemon Juice
1/2 lb. Radishes, about 12, halved and very thinly sliced

  • Combine 3/4 tsp. salt, tarragon, zest and 1/4 tsp. pepper; sprinkle over salmon.
  • In a large non-stick skillet heat 1 Tbsp. Butter and 1 Tbsp Oil over medium high heat.
  • Add salmon, skin-side down; cook until fish flakes easily with fork (about 4-5 minutes) per side. Remove, keep warm.
  • In same skillet heat remaining butter and oil. Add leeks; cook until slightly softened, 3 minutes. Add broth, pernod, juice and remaining salt and pepper.
  • Cover; cook until leeks soften, about 6 minutes. Add radishes; cook until slightly softened about 2-3 minutes.
  • Serve with Salmon.