The Recipes

Salmon and Leeks with Spiced Mustard Sauce


- pinch of black mustard seeds
- pinch of cumin seeds
- pinch of fennel seeds
- 1 T. of turmeric, divided
- 1 T. of cayenne pepper, divided
- 1 salmon fillet
- 1 leek
- 1/4 c. cous cous
- 1/4 c. vegetable or chicken stock
- salt
- pepper
- olive oil

Heat a dry sautee pan and add the mustard seeds, cumin, and fennel.  Toast for 1-2 minutes or until fragrant.  Grind the spices in either a spice grinder or a mortar and pestle.  Reserve half to season the salmon.  Mix the other half with the turmeric and cayenne.  Add in 1/2 c. of water and whisk.  Set aside.

Season the salmon fillet with half of the blended spice mixture and salt and pepper.  Heat 1 T. of olive oil in the same pan and lay the salmon in skin-side down.  You will cook the fish for 2-3 minutes per side to get a nice, crispy skin.

At the same time, start cooking your leeks.  Split the leek in half and trim the ends.  Rinse the leek thoroughly, massaging the pieces - there will be dirt trapped in the leek.  Add to a pot of salted, boiling water and simmer for 6-8 minutes.

Also start your cous cous, bringing the stock to a boil and adding in the cous cous with a pinch of salt.  Remove from the heat, cover, and let it stand for five minutes while you finish the cooking process on the leeks and salmon.

After the salmon is crisped on both sides, add in the liquid spice mixture.  Spoon the mixture every 30 seconds over the fish while it cooks; 8-10 minutes.

Once the leeks are cooked, drain them and add a light drizzle of oil to a heated sautee pan.  Add the leeks, cut-side down, to get a nice carmelization on the leeks.

While that is happening, fluff the cous cous with a fork and plate it.  Top it with the leeks and salmon, drizzling the extra sauce around the plate.