Here’s a quick salmon meal using leeks and corn frozen from last year’s harvest. It’s a great way to use up chopped and frozen leeks, but of course fresh leeks will work just as well.
Start the rice first and it will be cooked and ready to go by the time everything else is done. Start warming the corn on low heat if it’s frozen, then prepare the salmon.
Rice with Leeks
1 cup brown rice (I used Lotus brand Volcano Rice)
1 cup chopped leeks
2 cups veggie broth
Put rice, leeks, and veggie broth in a 2 quart sauce pan. Bring to a boil then turn down heat and simmer covered for 30-40 minutes until liquid is absorbed. Note that the whole grain volcano rice takes only 30 minutes to cook.
Braised Salmon with Mushrooms
2 4 oz frozen salmon filets (or one per person)
½ cup sliced portabella mushrooms (or your favorite mushrooms)
½ cup sliced onions
2 cloves minced garlic
2 T. Olive Oil
2 T. white wine
½ to 1 T. Tamari
¼ cup water
Sauté onions and mushrooms for about 5 minutes on medium low, add the garlic for the last 30 seconds. Remove all from pan and set aside. Turn up the heat to medium. Add a little more olive oil if the pan needs it. Add frozen salmon filets, cover pan and sauté for 6 minutes. Remove cover, turn the filets over and add the mushroom onion mixture back to the pan. Mix white wine, tamari and water and pour into the pan. Cover and simmer for another 5 minutes. Fish should be cooked all the way through. If your salmon is not frozen adjust your cooking time down.
Corn (frozen garden corn)
Thaw, heat and serve with butter.
Serve with a cilantro or parsley garnish. It’s quick, easy, tasty, and substantial.