Salmon with Leek Sauce

Total time: 25 minutes


  • 2 salmon fillets, 12oz (360gr) total weight
  • 1/2 tsp dill weed
  • 1/4 tsp salt
  • 1 small leek, sliced, including light green
  • 2 tsp olive oil
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup (4oz, 120ml) chicken stock
  • 2 tbs prepared horseradish
  • 2 tbs Greek yogurt
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water


  • Put salmon on a baking sheet. Sprinkle evenly with dill and salt.
  • Bake at 400 F for 15 - 17 minutes, until top is light brown and fish flakes easily. It's okay if slightly translucent in the center.
  • While salmon bakes: Heat oil in a small saucepan over medium heat.
  • Add leeks and sauté for 5 minutes.
  • Add wine and boil, uncovered for about 3 minutes.  Mix should be reduced by about half.
  • Add chicken stock and bring to boil.
  • Add cornstarch mixture and stir until thickened.
  • Remove from heat.
  • Stir yogurt, horseradish, cover and keep warm.
  • Serve salmon with Leek Sauce on the side.