Menu

Baked Kokanee with Leeks

  • DSCN1757_resize
  • DSCN1763_resize
  • DSCN1760_resize
  • Details
  • Related Items

Baked Kokanee with Leeks
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 2 lbs wild Kokanee fillets (you can use any wild salmon)
  • 2 large leeks, chopped (white and pale green parts only)
  • ½ medium yellow onion, cut into ¼″ wedges
  • 1 can coconut milk (full fat)
  • 1 tablespoon pastured butter zest of one lemon (divided)
  • 1 teaspoon fresh thyme leaves
  • ½ tsp sea salt
  • ½ tsp ground white pepper
  • ¼ tsp dry dill
Instructions
  1. Preheat the oven to 350 degrees.
  2. Rub a little butter around the bottom of a glass 8×8 baking dish.
  3. Cut off the dark green ends of the leeks (don’t use these), then slice into about ¼″ pieces and separate the layers of each slice.
  4. Spread these across the bottom of the pan. Add the onion wedges over the top of the leeks. Dot the butter over the onions, then grate half of the lemon zest evenly over the top of everything.
  5. Arrange your salmon fillets over the top of the veggies, skin side down.
  6. Combine the coconut milk, thyme leaves, sea salt, white pepper, dill, and remaining lemon zest in a small mixing bowl.
  7. Whisk well to combine, then spread evenly over the top of the fish.
  8. Bake in the oven until the fish is just flaky with a fork but still firm and moist (about 40 minutes). Serve with the leeks and onions on the side, and anything else you feel like having with it.

 

One of the advantages of living in the Pacific Northwest and growing up in North Idaho is getting the chance to enjoy Kokanee every now and again.  Kokanee is a land-locked variety of sockeye salmon found in parts of western Canada and the western US.  Much smaller than ocean-going salmon (typically only about 12 inches long and around a pound in weight), they are very popular for sport fishing and have an incredible flavor and texture, even compared to other wild salmon.
Gather Up:

  • 2 lbs wild Kokanee fillets (you can use any wild salmon)
  • 2 large leeks, chopped (white and pale green parts only)
  • 1/2 medium yellow onion, cut into 1/4″ wedges
  • 1 can coconut milk (full fat)
  • 1 tablespoon pastured butter
  • zest of one lemon (divided)
  • 1 teaspoon fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp dry dill

Preheat the oven to 350 degrees.  Rub a little butter around the bottom of a glass 8×8 baking dish.  Cut off the dark green ends of the leeks (don’t use these), then slice into about 1/4″ pieces and separate the layers of each slice.  Spread these across the bottom of the pan.  Add the onion wedges over the top of the leeks.  Dot the butter over the onions, then grate half of the lemon zest evenly over the top of everything.

Arrange your salmon fillets over the top of the veggies, skin side down.  Combine the coconut milk, thyme leaves, sea salt, white pepper, dill, and remaining lemon zest in a small mixing bowl. Whisk well to combine, then spread evenly over the top of the fish.

Bake in the oven until the fish is just flaky with a fork but still firm and moist (about 40 minutes).  Serve with the leeks and onions on the side, and anything else you feel like having with it.  Enjoy!

Orange Hazelnut Salad with Red Wine Vinaigrette

This is a tasty and easy salad to throw together for just about any meal.  The sweetness of the mandarin oranges blends perfectly with the bite of red wine vinegar in the dressing, while roughly chopped …

Sun-Dried Tomato Tapenade

Tapenade is a condiment from the region surrounding Provence, France, consisting of a variety of ingredients minced very fine or ground together in a mortar and pestle with olive oil.  And while the name derives …

Margarita Pork Chops

This recipe is packed with flavor and requires very little prep work before starting it on the grill.  The trick is using highly acidic lime juice for a short marinade, followed by basting the meat …

Dill Garlic Pork Chops_03

Dill Garlic Pork Chops

Recipes from the past: Paleo Fish and Chips Garlic Mint Shoulder Roast Pork Ribs with Homemade Barbecue Sauce The other day, Karen was busy canning dill pickles.  I took a little inspiration from the herbs …

Garlic Fiddleheads

Recipes posted a year ago: Grapefruit Margarita Chicken Sweet Mashed Potatoes Ginger-Hoisin Cedar Planked Salmon Last week, Karen brought home something from the Farmer’s Market that neither of us had ever tried – fiddleheads.  The …