Here, we coat leeks in a bit of cornstarch then pan-fry for a crispy topping for the salmon.
Spreading horseradish-spiked mayonnaise over the fish before baking keeps it moist and gives it a peppery bite.
Line a rimmed baking sheet with foil.
Photo: Jacob Fox
Pat salmon dry and place on the prepared baking sheet.
Sprinkle with 1/4 teaspoon each salt and pepper.
Mix mayonnaise and horseradish in a small bowl and brush over the salmon.
Roast until the salmon is opaque in the center, 7 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat.
Toss leek with cornstarch and add to the pan.
Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Serve the salmon topped with the leek.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
