Best 2 Glazed Leeks With Pine Nut Salsa Verde Recipes

SALSA VERDE WITH NUTS

Salsa Verde With Nuts image

Provided by Mark Bittman

Categories easy, condiments, dips and spreads, side dish

Time 15m

Yield About 1 cup

Number Of Ingredients 8

Ingredients

1 anchovy, preferably packed in salt, rinsed and cleaned
2 cloves garlic, peeled
1 tablespoon capers
1 teaspoon fresh marjoram leaves
1/4 cup mint, chopped
1 cup parsley leaves, tightly packed
3/4 cup olive oil, more or less
1/4 cup chopped or slivered almonds, preferably toasted

Steps:

In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE

Roasted Fish With Leeks and Olive Salsa Verde image

Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.

Provided by Melissa Clark

Categories easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 thick fillets white fish, such as cod or halibut (about 1 1/2 pounds total)
Salt and freshly ground black pepper
3 medium leeks, trimmed, white and light green parts halved lengthwise and rinsed well
Extra-virgin olive oil
1 lemon
1/2 cup coarsely chopped pitted Castelvetrano olives
1/2 cup chopped cilantro leaves and tender stems
1 garlic clove, finely grated, minced or pushed through a garlic press
Large pinch of red-pepper flakes, or to taste
Fine sea or table salt
1/3 cup extra-virgin olive oil

Steps:

Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
Place fish on plates and surround with leeks. Top with olive salsa verde.

Tips:

Choose the right leeks: Select young, tender leeks with a white or light green base. Avoid leeks with yellow or brown leaves, as they may be tough and bitter.
Clean the leeks thoroughly: Leeks can be quite dirty, so it's important to clean them thoroughly before cooking. Trim off the root end and any tough outer leaves. Cut the leeks in half lengthwise and rinse them under cold water, separating the layers to remove any dirt or grit.
Cook the leeks until tender: Leeks should be cooked until they are tender but still have a slight bite to them. Overcooked leeks will become mushy and lose their flavor.
Make the salsa verde ahead of time: The salsa verde can be made up to 2 days in advance. This will allow the flavors to meld and develop.
Serve the leeks warm: Glazed leeks are best served warm, either as a side dish or as part of a main course.

Conclusion:

Glazed leeks with pine nut salsa verde is a delicious and versatile dish that can be enjoyed as a side dish or as part of a main course. The leeks are tender and flavorful, while the salsa verde adds a bright, herbaceous flavor. This dish is sure to impress your guests, and it's also a great way to get your daily dose of vegetables.