Here, we coat leeks in a bit of cornstarch then pan-fry for a crispy topping for the salmon. Spreading horseradish-spiked mayonnaise over the fish before baking keeps it moist and gives it a peppery bite.
Ingredient
1 ¼ pounds salmon fillet, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
¼ cup extra-virgin olive oil
1 medium leek, white and pale green parts only, cut into matchsticks
3 tablespoons cornstarch
Direction
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.
