Dilled Salmon with Creamy Leeks & Potatoes Recipe

Dilled Salmon with Creamy Leeks & Potatoes Recipe
Contrary to what many believe, the Irish don’t subsist on Corned Beef and Cabbage alone! Actually, they have dozens – even hundreds – of luscious dishes. Lamb is popular, as well as beef, and in the areas near the sea, Irish seafood dishes are phenomenal. Since St. Patrick’s Day is a serious, religious holiday in Ireland, the Irish generally serve something special to their guests on this special day (Corned Beef and Cabbage, while delicious, is really something served every day, sort of like hamburger goulash in the US). Salmon dishes are popular, and the followingBaked Dilled Salmon with Creamy Leeks and Potatoes is perfect; it’s delicious, easy, and authentic.
For the Leeks and Potatoes, you can make a regular white sauce, but it’s easier and faster if you happen to have the versatile Basic Cream Soup Mix handy.

6 Servings

1 1/4 pounds salmon fillet, cut into six pieces

1/2 cup panko breadcrumbs
2 tablespoons dried baby dill, or 1/3 cup chopped fresh dill
3 tablespoons mayonnaise
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon dried red pepper flakes

Dilled Potatoes and Leeks
1 pound russet potatoes, scrubbed and thinly sliced (no need to peel)
3 to 4 leeks, white part only, sliced and soaked in cold water to remove grit
2 cups water

1 cup Basic Cream Soup Mix
1 tablespoon dried dill weed
salt and freshly ground black pepper, to taste
  1. Preheat oven to 400°.
  2. Pat the salmon pieces dry with paper towels; Place them on a shallow baking sheet, skin side down.
  3. Mix the panko breadcrumbs, dill, mayonnaise, olive oil, salt, and red pepper flakes until the mixture holds together.
  4. Divide the mixture between the salmon pieces, pressing it down so that it adheres to each piece.
  5. Bake uncovered until the salmon is just cooked through, 20-25 minutes, depending on how thick the fillets are.
  6. While the salmon is cooking, prepare the Dilled potatoes and leeks: Place the potatoes, leeks, and water in a saucepan. Cover, bring to a boil, and let cook 10-15 minutes or until the potatoes are tender.
  7. Stir in the cream soup mix and dill.
  8. Stir until the mixture has thickened; if it is too thick, add more water.
  9. Taste for seasoning, adding salt and pepper if necessary.
  10. To serve, place some of the potato leek mixture on the bottom of the serving plate. Top with a salmon fillet.

Amount Per Serving
Calories 494 Calories from Fat 223
Percent Total Calories From: Fat 45% Protein 23% Carb. 32%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 7 g
Cholesterol 81 mg
Sodium 766 mg
Total Carbohydrate 39 g
Dietary Fiber 2 g
Sugars 0 g
Protein 28 g

Vitamin A 7% Vitamin C 43% Calcium 0% Iron 20%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.