Salmon over braised leeks , ginger.
Low GI, rich in omega 3 and fiber. A recipe that saves me when I come home late and want something warming without weight.
Steps step-by-step
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Prepare the leeks
Cut the leek whites into 5 mm rounds. Rinse thoroughly to remove any sand, then drain in a colander.
Keep the tender green tops for stock the next day. -
Prepare the aromatics
Finely mince the garlic and ginger. Zest the lemon, then juice it separately.
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Start the aromatics
Heat 2 tbsp olive oil in a large pan. Add garlic, ginger and fennel seeds. Sweat 1 minute over medium heat, no coloring.
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Braise the leeks
Add the leek rounds. Lightly salt. Cover and let braise 8-10 min over low heat. They should stay tender, almost translucent, not browned.
If it sticks, add 1 tbsp water or stock. -
Sear the salmon
While the leeks braise, pat the salmon fillets dry with a paper towel. Salt, pepper. In a second hot pan with 1 tbsp oil, sear 4 min skin side, then 2 min flesh side.
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Plate and serve
Lay the leeks in each plate. Place the salmon on top, crispy skin up. Drizzle with lemon juice, scatter zest and chopped parsley. Serve immediately.
Nutrition values
Per serving · 380 kcal · Low GICompatible with
- Type 2 diabetes · low GI, low glycemic load
- Cholesterol / DASH · moderate sodium, omega 3
- Gluten-free · celiac OK
- Lactose-free · no milk protein
- Pescatarian · fish allowed
- Halal · compliant ingredients
- Kosher · fish with scales
Substitutions possible
- No salmon? Cod, pollock, or mackerel (omega 3 boost).
- Fish allergy? Smoked tofu or tempeh, same steps.
- No leeks? Thinly sliced fennel, braised the same way.
- No ginger? Skip it, or swap in 1/2 tsp ground cumin.
- Want more carbs? Serve with quinoa or buckwheat (low GI).
