One-Skillet Salmon With Curried Leeks and Yogurt-Herb Sauce Recipe
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Prep Time
-
Cook Time
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Total Time
35m
This one-skillet salmon recipe features tender, flavorful fish accompanied by curried leeks and a creamy yogurt-herb sauce. The combination of spices, fresh herbs, and tangy yogurt creates a vibrant and satisfying dish that's easy to make and perfect for a weeknight dinner or special occasion.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Preheat oven to 325°F (165°C). Dry salmon very well with paper towels, then season all over with salt and pepper. In a large cast iron, carbon steel, or stainless steel skillet, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.
2
Cook, pressing gently on back of fillets occasionally to ensure skin makes good contact with pan, until skin releases easily from pan and is crispy, about 6 minutes. Transfer salmon, skin side up, to a platter and set aside.
3
Add remaining 2 tablespoons (30ml) oil to skillet and heat over medium-high heat until shimmering. Add leeks and cook, stirring, until they begin to soften and compress (tongs can help move them around more efficiently), about 3 minutes. Add curry powder and stir well to combine. Continue cooking until leeks are very tender, about 6 to 8 minutes longer. Lower heat at any point to prevent scorching. Season with salt and pepper (be careful, as some curry powders contain salt).
4
Arrange salmon on top of leeks, skin side up, and transfer to oven. Cook salmon until an instant-read thermometer registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes.
5
Meanwhile, in a medium bowl, whisk together yogurt, cucumber, garlic, and herbs. Season with salt and pepper, then add lemon juice, 1 teaspoon at a time, to taste. (Yogurt sauce can also be made in advance and refrigerated up to 5 hours before serving.)
6
Transfer salmon and curried leeks to plates and spoon cold yogurt sauce alongside. Serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories857kcal
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Fat53g
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Saturated Fat8g
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Carbohydrates35g
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Fiber5g
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Sugar10g
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Protein67g
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Cholesterol156mg
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Sodium341mg
Percent Daily Values are based on a 2,000 calorie diet.