Olive Oil-Glazed Salmon, Faisselle Cheese, and Baby Leeks

Olive Oil-Glazed Salmon, Faisselle Cheese, and Baby Leeks
Staff Writer
Olive Oil-Glazed Salmon, Faisselle Cheese, and Baby Leeks
Bordeaux

Olive Oil-Glazed Salmon, Faisselle Cheese, and Baby Leeks

Seasoned salmon, delicate Faisselle cheese, and marinated leeks: This is one recipe you’ll want to try again and again! Try with a barrel-aged white wine, like a Pessac-Léognan, which echoes the grilled flavor and sesame seeds.

4
Servings
636
Calories Per Serving
Deliver Ingredients

Notes

Wine Pairings

Classic pairing: Pair with a structured Bordeaux dry white from Pessac-Léognan. This full-bodied Pessac-Léognan, aged in barrels, pairs well with salmon. The wooden notes echo with the grilled fish and sesame seeds.

Discovery wine pairing: Select a structured Bordeaux dry white from Graves. Partly vinified in barrels, this white Graves brings intensity but remains round on the palate. The musky notes and unctuousness makes it a good pairing option with this recipe.

Ingredients

  • 4 salmon fillets
  • 1 bunch parsley
  • 1 ¾ Cup faisselle cheese
  • 8 pickles
  • 1 ¼ Cup toasted sesame seeds
  • 3 Tablespoons Xérès vinegar
  • 1 shallot
  • 18 baby leeks
  • 1 bunch tarragon
  • 1 lime
  • 10 Teaspoons capers
  • 6 Teaspoons caper blossoms

Directions

Zest the lemon and lime and mix them with olive oil

Cook the olive oil at 130 degrees F with the zests and season with Espelette pepper.

Add the salmon fillets and remove them as soon as the core temperature reaches 110 degrees F.

Leave the salmon fillets in oil until serving.

Crush the parsley and mix it with the sesame seeds and Fleur de sel. Sprinkle the salmon fillets with this mixture.

Get lemon juice and mix it with olive oil. Season with salt and Espelette pepper and keep for later.

Boil the leeks and quickly place them in iced water. Then marinate them in vinaigrette for a night.

Chop the capers, shallot, tarragon, and pickles and add them to the Faisselle cheese, then season with salt, pepper and Xérès vinegar.

Presentation: Put 3 leeks side by side, a salmon fillet askew on top of them and finish with Faisselle cheese and caper blossoms cut in half.

Nutritional Facts

Total Fat
44g
63%
Saturated Fat
12g
50%
Cholesterol
25mg
8%
Carbohydrate, by difference
45g
35%
Protein
23g
50%
Vitamin A, RAE
71µg
10%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
829mg
83%
Choline, total
1mg
0%
Copper, Cu
2mg
0%
Fiber, total dietary
12g
48%
Folate, total
64µg
16%
Iron, Fe
12mg
67%
Magnesium, Mg
250mg
78%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Phosphorus, P
710mg
100%
Selenium, Se
51µg
93%
Sodium, Na
1142mg
76%
Thiamin
1mg
91%
Water
49g
2%
Zinc, Zn
6mg
75%

Olive Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Olive Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.