1 whole salmon fillet, about 1 1/2 pounds
2 medium leeks
1 tablespoons olive oil
1 tablespoons butter
Salt & pepper
1 lemon, zested & juiced
1 Tablespoon soy sauce
1 Tablespoon olive oil
1 clove garlic
Bunch of fresh dill
1 lemon, sliced
Pine nuts, toasted (optional)
Roughly chop leeks in ¼ inch rounds. Wash according to cleaning instructions above and drain well.
In a large, heavy bottomed pot, melt butter and oil together. Add leeks and sauté gently until very soft, about 20 minutes. Stir often, being careful not to let them brown. Season with salt. When they are cooked, remove from heat and let cool to lukewarm.
In the meantime, prepare the salmon. Place whole fillet, skin-side down on a large cutting board. With a sharp knife, cut a generous slit on the side of the fillet, deep into the center, but not all the way through—much like you would a sub sandwich.
Prepare a baking sheet with parchment paper. Place salmon on the parchment and fold back the top layer of fish.
Preheat over to 350°F.
In a small bowl, combine lemon juice, lemon zest, soy sauce, and olive oil. With a microplane, grate the clove of garlic into the bowl and mix well. Spoon marinade all over the fillet of salmon, reserving a bit for the top.
Spread leek mixture evenly over the bottom layer of salmon and fold the top layer back down. Spread the remaining marinade on the top of the salmon.
Bake for about 15-18 minutes until salmon is firm, but still moist.
Using two sturdy spatulas, transfer stuffed salmon to a serving platter and garnish with chopped dill, toasted pine nuts and lemon slices if desired.