Name: Summit Hill Foods
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Leek Wrapped Salmon

Prep
45 min.

Cook
40 min.

Serves
8

Leek Wrapped Salmon is a delightful and elegant dish, featuring a perfectly seasoned salmon fillet topped with a savory crabmeat mixture. The salmon is gently wrapped in tender, wilted leeks and grilled to perfection, imparting a subtle smokiness. With a flavorful combination of Better Than Bouillon Lobster and Fish Base, Louisiana Hot Sauce, and fresh parsley, this dish offers a balance of rich and zesty flavors that will impress at any gathering. Perfectly paired with a fresh salad or sides of your choice, it’s an ideal meal for seafood lovers.

Ingredients

Quantity	Ingredient
1 Tbsp	Better Than Bouillon® Lobster Base
1 tsp	cracked black pepper
2 tsp	freshly squeezed lemon juice
2 tsp	minced garlic
1	1 side of salmon (4-5 pounds), skinned and cut in half crosswise
3	large leeks, cleaned, roots removed and cut in half lengthwise
1 lb	lump crabmeat, drained and cleaned
2 tsp	Better Than Bouillon® Fish Base
2 tsp	The Original Louisiana Brand Hot Sauce
½ cup	freshly chopped parsley
1 cup	panko breadcrumbs

Directions

Completed step 1

1

Mix the Lobster Base, pepper, lemon juice, and garlic together in a small bowl. Rub the salmon all over with the mixture, cover and refrigerate for 30 minutes.
Completed step 2

2

Bring a large pot of water to a boil. Add the leeks to the pot and cook until wilted, about 5 minutes. Drain the leeks and rinse in cold water.
Completed step 3

3

Preheat the Big Green Egg® to 375°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.*
Completed step 4

4

Add the crabmeat, Fish Base, Hot Sauce, parsley, and panko to a medium sized bowl. Toss to coat.
Completed step 5

5

Lay two large pieces of wax paper onto a work surface. Line the wax paper with the leeks overlapping slightly to the size of the salmon. Place each salmon half directly onto the middle of the leeks. Divide the crabmeat and spread evenly onto each salmon, pressing gently.
Completed step 6

6

Use the wax paper to help carefully fold the leeks over the salmon, tucking the ends under. Dispose of the wax paper. Place the salmon onto a grill-proof rimmed baking pan.
Completed step 7

7

Place the pan directly onto the EGG and cook for 35-40 minutes. Carefully remove the pan from the EGG and let rest for 10 minutes before serving.

*If you don't have a Big Green Egg griller than use your oven at 350°F

Recipe tags:

Louisiana Brand Hot Sauce

advanced difficulty

dinner

roast