I, on the other hand, think that there is always room for improvement and/or innovation in the kitchen. So, I improvise.
Sometimes the end-result is delicious, sometimes it's OK, sometimes, we just don't enjoy it. Improvising is also a way for me to keep cooking interesting because let's face it, the daily cooking is not that fun when you cook the same dishes over and over again (ahem, how many times did you have pizza in the last four weeks?) It's also a way to serve "the same dish" in a different way to my children. So, how do I do? I just use my recipe as a base and then I play with spices (a few coriander seeds, a little bit of coriander powder, a little bit of Cayenne pepper, plenty of dill, etc.); I play with the salmon (baked in the oven, grilled in a pan, boiled); I play with the dressing (none, crème fraîche, flavored crème fraîche, lemon, etc.) and with the side dish (none, boiled potatoes, rice, etc..) I know that some people need to have a recipe written in stone to be able to cook. I don't, or at least, not after the first attempt. For those of you who need the recipe and won't move from it, here it is. For those of you who like to
- Salmon fillet (skin off)
- Leeks, cleaned and cut into small pieces (see comments for quantity)
- Butter (or olive oil)
- Salt and black pepper to taste
- Spices of your choice
My Personal Comments:
- In a large sauce pan, saute the leeks in butter (or olive oil) over medium heat. Once all the leeks are coated with butter/oil, lower the temperature and cook the leeks until tender. Stirring occasionally (you don't want the leeks to burn). Depending on how much you are cooking, it might take up to 20-30 minutes.
- While the leeks are cooking, pre-heat oven to 375F (170C)
- Once the leeks are almost cooked, add spices (if any). Place the leeks in a large serving dish (that goes into the oven). If you feel that you made too much, take the extra and keep them cooked in the fridge.
- Place salmon fillet on top of leeks and cook in the oven. Depending on how thick the fillets are and how you like your salmon, you will have to cook it for a longer period of time.
- Serve immediately.
- I did not put any quantity of leeks because it will depend on if you decide to serve a side-dish of grains/rice as well. Just bear in mind that they tend to "shrink". My rule of thumbs is 2 medium-leeks per person. If I prepared too much leeks, I freeze them. If I cooked too much leeks, before putting the salmon on top, I take the extra and keep them in the fridge. I serve them with pasta or in a soup.
- I tend to think that leeks taste better when cooked in butter but I have used Olive oil as well.
- I tend to only serve it with leeks now that my children like them. The first few times, I would add a side-dish of rice so that they could mix the leeks and rice.