This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baked Salmon With Leeks and Lemon Balm
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- #11751
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon butter
2 cups leeks, chopped (white and palest green only)
1 small onion, cut in half and sliced thickly
2 tablespoons fresh lemon balm, shredded
1 teaspoon salt
2 pounds salmon fillet, skinned and boned
2 cups yogurt or sour cream (non-fat or low fat is fine)
1 teaspoon fresh lemon thyme (leaves only)
1 teaspoon fresh dill
1 clove garlic, skinned and pressed or minced
1/2 teaspoon black pepper
2 tablespoons grated cheese
directions
Rub a baking dish with butter and layer in the leeks and onion, along with 1 tablespoon of shredded lemon balm, dotting with butter. Sprinkle with 1/2 teaspoon salt and add salmon fillets in a single layer.
In a small mixing bowl, blend yogurt or sour cream with remaining lemon balm, thyme, dill, salt and garlic. Spread carefully over the salmon, covering entire surface. Sprinkle with pepper and grated cheese. Bake at 350 degrees F for 30 to 45 minutes, until cheese is melted and fish is opaque and flakes easily
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 8, 2015
The sauce was wonderfully tasty. I have to admit I used rockfish (cod) instead of salmon because that is what the store had fresh, but it still came out great. I didn't give five stars because the type of grated cheese was not mentioned in the recipe. However, I used a mix of parmesan and asiago which turned out quite well. Otherwise, I followed the directions as written. Thanks for a very nice recipe. I will make this again!