Salmon and Leeks Crumble

As I was passing the frozen section at Whole Foods today, I saw a frozen ready meal that looked really good, labeled “salmon and leek crumble”. I did not buy it, but as soon as I got back home, I came up with this recipe:

Serving : 4

Preparation : 10 minutes

Baking and cooking : 40 minutes

Ingredients:

  • 2 medium leeks
  • 1/2 lb of salmon
  • 1/2 white onion
  • 1 cup of milk
  • olive oil, salt, curry

For the crumble :

  • 100 grams of flour
  • 100 grams of melted butter
  • 60 grams of grated Parmesan
  • 80 grams of bread crumbs

Instructions:

Chop the onion and the leeks (do not mix them). Rinse the leeks. In a pan, saute the chopped onion for 2 minutes. Add the cup of milk and the chopped leeks. Let it slowly cook for 10 minutes.

Preheat the oven to 350°F. Cut the salmon in small cubes. Set it aside.

For the crumble : Mix the flour, the Parmesan cheese, and the bread crumbs together. Add the butter. With your hand, work the crumble until you have a sand texture mix. Do not overwork it. It should take less than a minute.

When the leeks are done, place them in a baking dish. Sparkle with a little bit of curry, and salt. Place the salmon on top of that. Top the salmon and leeks with the crumble.

Place in the oven for 20 minutes.

Enjoy with a light salad or potatoes.

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Intro

pict0015-300x225For those of you who don’t know me yet, I love cooking ! And as a cook, I am always looking for the freshest and tastiest ingredients out there. I grew up in Brussels, a few blocks from a small farmer’s market running everyday of the week. We always had access to fresh, local fruits and vegetables. When I moved to Utah 5 years ago, I was surprised by the poor choice of good, cheap organic produce.

We have a farmer’s market that runs one day per week, is expansive, and the choice of organic produce is growing year after year, but is still limited. Also, it only runs for 5 months during the summer. The rest of the year, I rely on Whole Foods.

Three years ago, we bought a house. One of the criteria was to be downtown to avoid relying on cars. But we still wanted to have a green space to be able to step outside. It was a natural consequence that we then started growing food, and despite the first year disaster, we persevered. We are learning everyday, and we still have a long way to go before we will be self-sufficient.

This blog is going to be about:

  • our mistakes and small successes in the garden
  • recipes

Enjoy !

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