It has been a while since I last did a post…we have been away on holidays. Back to our favorite Salt Spring Island for a 5 day getaway. DH shot this picture on the ferry over to the Island. It was a most lovely holiday…good food, lots of rest, great weather, hikes on the beach…I could not ask for more.
This dish was created with leftover salmon that we cooked once we were home. Ordinarily, I never buy frozen salmon…fresh is so much better. However, at the price I bought it in the middle of winter, it was too good to pass by.
We had roasted the salmon in the oven with butter, lemon and fresh herbs. With leftover salmon this was a simple, delicious dinner that could not have been easier to make.
2 cups cooked salmon
1 1/4 cups diced leeks
1 large shallot, minced
1 large garlic clove, minced
4 Tblsp. butter
1/2 tsp. dried mustard
1 rounded tsp. dill weed
salt and fresh cracked pepper to taste
1/4 cup quite thick cornstarch slurry made with milk
2 1/2 cups milk (we use a neutral tasting soy milk)
Heat up a dutch oven or large saute pan on low medium heat. Add in the butter to melt, then add in the leeks, shallot and garlic clove. Saute until the leeks are tender – about 7-8 minutes. Season with salt and pepper. Pour in the milk, and add the mustard and dill stirring to combine.
Bring to a good simmer and slowly add in the cornstarch slurry to thicken. Turn down the heat to low, and add in the leftover salmon – heat through for another five minutes. Check for seasonings and serve hot over mashed potatoes.