Vanda Hadarean

Here's a Recipe that even people who don't generally like salmon actually like! Give it a try...

Coconut Leek Salmon



Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fibre, Vitamin B6, Iron and Magnesium.

A kissing cousin of garlic and onion, with a sweeter and more subdued flavor, the leek is eminently versatile.
In Europe, leeks are a cooking staple, prized for their warm and oniony flavor when cooked, and their almost buttery flavor when chopped and sauteed.

The ancient Egyptians adored leeks, and even adorned their pyramid tombs with drawings of them. The ancient Romans also valued leeks, considering them superior to onions and garlic, which were regarded as food for the masses.

The following recipe combines the buttery flavour of leeks with a side of wild salmon (or arctic char) to produce a crowd pleasing meal. It is both kid and adult tested with rave reviews.

Coconut Leek Salmon

Serves 6
1 side of wild Salmon about 2 pounds
2 large or 3 medium leeks
2 inch piece of ginger minced
2 tsp cumin
2 Tbsp Coconut oil
1/2 cup unsweetened coconut flakes
1 Tbsp pure maple syrup (optional)
Sea Salt
Pepper

*Clean leeks *Chop white part and retain the green leaves *Sauté leek, ginger and cumin in coconut oil until tender *Add coconut flakes and maple syrup *Season with salt & pepper and cool slightly
*Rinse Salmon and pat dry with paper towel *On parchment paper, create a bed with green leek leaves *Lay side of salmon on the bed of leek leaves *Spread leek mixture on the salmon *Wrap in parchment paper *If grilling (BBQ) also wrap in foil
*Bake in oven for 30 to 40 minutes at 400o, or BBQ for 20 minutes, flipping half way through (Do not overcook)
*When cooked, remove leek leaves and serve on a bed of leafy greens.

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Vanda Hadarean
Ms.Fitness World 2009
Olympic Medalist

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