Roasted Salmon with Leeks (Irish)

Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavour, leeks have been used most often as a flavouring, but more and more they're turning up on their own, often as a kind of bedding or nest for meat or fish fillets.

3 large leeks, white part only, thoroughly washed and cut into ¼" slices
2 Tbsp. water
1 Tbsp. extra-virgin olive oil
1 tsp. lemon zest, freshly grated
2 tsp. fresh dill, chopped
4 (½ lb) salmon steaks
¼ tsp. black pepper, freshly ground
2 Tbsp. lemon juice, freshly squeezed

Garnish:
lemon wedges
fresh dill

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.

Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10-12 minutes.

To serve, divide the leeks onto four plates and top with the salmon steak.

Makes 4 servings.