• Ingredients: 1 pound (1/2 kg) fresh Salmon, 1 lemon, 2 leeks, 1/2 cup (4 oz) white wine, A handful of crumbled Delft Blue, Fresh Ground Perpper to taste, Virgin Olive Oil.
  • Preheat oven to 325 F / 163 C. In a sauce pan, bring 2 cups (16 oz) of water to a boil, add a pinch of salt.
  • Separate leek leaves by cutting from top to bottom.
  • Blanch leek greens for 3 minutes.
  • Set cooked leeks in a bowl of cold water for 5 minutes, to retain bright green color
  • Use half the lemon to wash the salmon filet. Rinse under cold water alternating the lemon with the water.
  • Rinse: water, lemon, water.
  • Pat dry.
  • Cut filet into serving size pieces.
  • Lightly brush with olive oil.
  • Add salt and pepper to taste.
  • Wrap each piece of salmon with a leek and set into baking dish.
  • Pour wine over fish.
  • Cook for 8-10 min. DO NOT OVERCOOK. Remember the fish will be going back into the oven.
  • Remove from oven and top with crumbled Delft Blue Cheese.
  • Return to the oven to melt cheese.
  • When cheese is melted, remove from the oven.
  • Serve with freshly steamed asparagus and wild rice.