Salmon with Caramelized Leeks

01Method

1. 1

   Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and coat with cooking spray.

2. 2

   Remove the root end, tough outer leaves, and dark green portions from the leeks. Slice lengthwise into quarters, then cut crosswise into thirds. Rinse thoroughly under cold water to eliminate any trapped grit, then drain in a colander.

3. 3

   In a large skillet over medium-high heat, melt the butter and cook the leeks, stirring frequently, until they begin to soften, about 5 minutes. Dust with brown sugar and continue cooking until the leeks take on a deep golden color, 15 to 20 minutes. Add the carrot matchsticks, season with kosher salt, and stir-cook until the carrots are just tender, about 5 minutes more.

4. 4

   Arrange the salmon on the prepared baking sheet, coat the fillets with olive oil, and season with salt and pepper. Roast until the flesh is opaque and flakes easily without being dry, roughly 10 minutes per inch of thickness. Transfer fillets to plates and spoon an equal portion of the caramelized leek and carrot mixture over each.