Serves 4
35 min
One-Skillet Salmon With Curried Leeks and Yogurt-Herb Sauce
Recipe GLPR6aa1283bae9a3d
A modern Nordic-inspired main course featuring pan-seared salmon fillets nestled atop fragrant, tender curried leeks and topped with a cool, herbed yogurt sauce brightened with fresh lemon and cucumber. Ready in under 35 minutes, this elegant dish balances rich salmon with bright, herbaceous flavors.
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Ingredients
4 6-ounce fillets Skin-on, center-cut salmon fillets
Kosher salt
Freshly ground black pepper
4 tablespoons Extra-virgin olive oil, divided
3 pounds Leeks, white and light green parts, cut into long thin strips
1½ teaspoons Curry powder
¾ cup Plain yogurt
4 ounces English cucumber, peeled and finely minced
1 small clove Garlic clove, minced
1 packed tablespoon Fresh herbs, such as mint, dill, and/or parsley, minced
Lemon juice, to taste
Directions
In a small bowl, combine the yogurt, minced cucumber, minced garlic, and fresh herbs. Season with salt, pepper, and a squeeze of lemon juice. Set the sauce aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the leek strips in a single layer and cook undisturbed for 3-4 minutes until they begin to soften and brown lightly.
Stir the leeks gently and continue cooking for another 3-4 minutes until they are tender. Sprinkle the curry powder over the leeks, stir well, and cook for 1 minute to bloom the spices.
Season the salmon fillets generously on both sides with kosher salt and freshly ground black pepper.
Push the curried leeks to the sides of the skillet. Add the remaining 2 tablespoons of olive oil to the center of the skillet and increase heat to medium-high.
Once the oil is hot, carefully place the salmon fillets skin-side down on the skillet and sear without moving for 6-7 minutes, until the skin is crispy and the salmon is golden underneath.
Gently flip the salmon and cook for 3-4 minutes more, until the internal temperature reaches 145°F at the thickest part.
Divide the curried leeks among four plates and top each with a salmon fillet. Spoon the yogurt-herb sauce over the top and finish with a squeeze of fresh lemon juice. Serve immediately.
