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  5. Leek Wrapped Salmon

Leek Wrapped Salmon

  • Preparation Time
    Prep
    45 min.
  • Cooking Time
    Cook
    40 min.
  • Serves
    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.

Leek Wrapped Salmon

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

  • 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.

  • 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.

  • 3

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

  • 4

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

  • 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.

  • 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.

  • 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
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