Salmon wrapped in leeks with anchovy butter from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck confit with French lentil salad and classic bistro vinaigrette; Sautéed spinach with garlic, lemon, and olive oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on February 05, 2014

    This was a fun dish to make and was absolutely gorgeous on the plate. I think it would be the perfect dinner party dish because you can put everything together ahead of time and have a baking pan full of these leek-wrapped pieces of salmon all ready to pop in the oven before the guests arrive. The filets at the market were thin so I bought two thick salmon steaks about 1'-1 1/4" thick, removed the skin and bones and cut them in half. The steaks were so big I only ended up using one for two of us. I baked them in the oven for 10 minutes and the salmon was perfectly cooked. If using filets I would make sure to get a thick one and cut it into 1" wide strips to wrap in the leeks. Because I was concerned about the anchovies being too salty I made the mistake of rinsing them too much and the salmon needed a bit of salt at the table. I am going to make another batch with the other steak tonight and will put a bit of salt in my leftover salt-free anchovy butter first.

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