Maple Dijon Roasted Salmon with Caramelized Leek

Each year the extended family congregates in northern Vermont for a New Year's reunion, and I stock up on real maple syrup.  Our niece Monica welcomed us at her home after a day-long drive, with salmon roasted with Dijon and maple syrup.  She said this is what you can do with salmon in Vermont, and we loved it.

Upon our return home I reverse engineered what I remembered of the dish and accompanied the salmon with tender leek, sweetened by caramelizing.
1-1/2 lb salmon fillet, skinned and cut into 4 servings
3-4 medium-sized leeks
1 Tbsp butter plus 1/4 cup water
1 lemon, cut into wedges

Maple glaze:
2 Tbsp Dijon mustard
2 Tbsp real maple syrup
2 cloves garlic, minced
1 Tbsp fresh thyme leaves, minced
1 tsp red pepper flakes

Preheat oven to 425F. Whisk together the maple glaze ingredients in a small bowl.

Lightly oil a large rimmed baking sheet and spoon 1/2 tablespoon of sauce in four patches. Lay a salmon fillet on each of the 4 patches. Distribute the remaining sauce on top of the fillets.

Season with salt and pepper. Set salmon aside.

Meanwhile, Leave just about 1/4 inch of the root of the leeks attached and cut the dark green, tough portions of the leaves off. Slit in half being careful that the half remain intact, held together by the root base.

Rinse the leaves under running water to remove any dirt or sand.

Melt the butter in a large skillet. Lay the leek halves, cut-side down into the butter and brown the leeks for about 3-5 minutes over medium heat.

Shake skillet often and watch that the leeks do not burn. Add the water and cover the skillet. Allow the leeks to braise on a low simmer, uncovered to evaporate the water. When all the water is evaporated, turn over and lightly brown the other side.

Keep your eyes on the leeks as you roast the salmon.

Roast the salmon in the oven for about 8-10 minutes, until just cooked through and slightly browned. If desired, finish under the broiler, but watch carefully to avoid burning the maple glaze. Remove from oven. Plate the salmon with some leek and serve with lemon wedges.

Serves 4.

I love Vermont - the only place I know where parking ticket machines get their own parkas!