One-skillet salmon with curried leeks and yogurt-herb sauce from Serious Eats

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Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • Wlow on January 04, 2023

    Fish stuck to cast-iron (maybe pan needed better seasoning) and skin came apart. So not the prettiest dish but delicious. A hit! Note that a 12” cast-iron skillet—large enough for 4 fillets—is quite heavy to move in and out of the oven. Will try our carbon steel or stainless steel next time. Also, the prep of the leeks is fairly labor intensive. Defrosting frozen salmon should be done overnight for efficiency. Served with basmati rice and (frozen) peas.

  • StoicLoofah on July 17, 2020

    Delicious. Would definitely do again.

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