Be Our Guest Restaurant’s Salmon with Leek Fondue

From our friends at D23

120712_FS_Recipe_BeOurGuestRestaurant_FEAT_1

Ingredients

Leek Fondue
1/2 pound leeks, roots and tough dark green tops removed and discarded
1/2 cup diced white onion
1 teaspoon chili flakes
1 cup orange juice
1/2 cup white wine
1/2 teaspoon coarse salt, plus additional to taste
2 tablespoons butter
Freshly ground black pepper, to taste
Saffron Potatoes
2 pounds Yukon gold potatoes, quartered
1 teaspoon saffron
1 cup cream
2 tablespoons butter
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste
Salmon
4 (7-ounce) skinless salmon fillets
Extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
Garnish
Fresh chives

Preparation

For Leek Fondue
Quarter leeks, slice, and place in a bowl of clean water; wash leeks in water, letting any dirt fall to the bottom. Drain and pat dry with paper towels. Combine leeks, onion, and chili flakes in a small saucepan. Add orange juice and wine, stir to combine, and bring to a boil over high heat. Stir in salt. Reduce heat to medium and simmer until leeks are very tender, about 35 minutes. Remove from heat and stir in butter.

For Saffron Potatoes
Combine potatoes with enough cold water to cover by 1 inch in a large saucepan. Lightly crush saffron and add to the pan; stir to combine. Bring to a boil over high heat, then simmer, covered, until potatoes are fork-tender, about 10 minutes. Drain potatoes and return to pan over very low heat; add cream and butter, and mash. Season to taste with additional salt and pepper.

For Salmon
Season salmon with salt and pepper. Place enough oil in a large sauté pan to lightly coat the bottom. Heat oil over medium-high heat until it shimmers; add salmon fillets and cook until just opaque in the center, approximately 3 to 4 minutes per side depending on thickness.

To serve:
Place a dollop of saffron potatoes in the center of each serving plate. Place a salmon fillet over potatoes and top with approximately 3 tablespoons of leek fondue. Garnish with chives, if desired.

 

Michele
Follow Me

Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 96.5 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 5759 posts and counting. See all posts by Michele

mm

Leave a Reply

Do NOT follow this link or you will be banned from the site!