I’ve always had a curiosity about this thing called Leeks, which I’ve been told are a member of the onion family, but without the overwhelming scent and a sweeter taste. I see them in the market but have never been sure how to use them.

Finally one day as I planned to cook a nice fillet of Salmon,  I decided to try. I’m not big on salmon, but I keep trying it and I thought what’s the worst that could happen? I’d have to cook somethin2 medium-sized leeks

2 tablespoons of water
3 dashes of garlic salt
2 teaspoons of finely shredded lemon zest
2 tablespoons of fresh lemon juice
1 tablespoon of olive oil
2 teaspoons of fresh chopped dill (dried also works)
1/2 teaspoon of black ground pepper
Lemon wedges and fresh or dried dill for garnish

Directions

Use only the white part of the leeks near the base. They must be thoroughly washed clean of dirt and sand with cold running water. Chop off the upper green portions of the leeks, which can be used for other dishes. Slice the leeks in half down the center, and rinse again to remove more excess dirt and sand, being careful to get in between the leaves. Drain and pat dry on paper towels, and then cut into thin quarter-inch slices. Preheat the oven to 400 degrees.

Cover a large enough oven pan with aluminum foil. This depends on the size of the salmon fillet. In a small bowl combine the water, olive oil, garlic salt, lemon zest, lemon juice, dill and ground pepper. Place the salmon fillet in the oven pan, and top them with the ingredients in the bowl along with the freshly sliced leeks.

Cover the pan with aluminum foil and bake for 20 minutes or longer depending on the thickness of the fillets. Remove the leeks from the top of the salmon. Then put leeks on a plate and place the salmon on top. Pour the juices from the pan over the salmon and serve.g else for dinner.

Depending on the size of salmon fillets it serves four to six 2 to 4-pound fillet of salmon