Roasted Potatoes with Leeks, Barbecue Broiled Salmon Fillets and Microwaved Corn on the Cob

DSC_00091 lb salmon fillet
extra virgin olive oil for broiling pan
2 Tablespoons fresh pressed lime juice (or lemon)
2 Tablespoons maple syrup
2 Tablespoons ketchup
1 teaspoon prepared mustard (I used dijon)
1/4 teaspoon sea salt
1/8 teaspoon thyme
pinch fresh ground black pepper

DSC_0006Lightly oil a broiling pan. Place salmon fillets in one layer on the prepared pan. Mix remaining ingredients together in a small bowl. Pour half of the sauce over the salmon fillets and place in refrigerator for a half to one hour. Reserve the remaining sauce. **do not place any utensil that has touched raw fish back into the sauce as it is contaminated with the raw fish**

Meanwhile, preheat the oven to 400 for the potatoes.

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8 small potatoes; scrubbed and cut into bite sized pieces
extra virgin olive oil
sea salt
fresh ground black pepper

Line a baking sheet with parchment paper. Place potatoes, cut into bite sized pieces, in a medium sized bowl. Drizzle with olive oil and toss to coat. Pour the potatoes into a single layer onto the parchment paper lined baking sheet. Sprinkle with salt and pepper. Place in middle of preheated oven. Bake for 20-30 minutes. Check that the potatoes are soft with some edges beginning to get golden (bake and check 5 minutes at a time till done after 20 minutes).

While the potatoes are roasting, prepare the leeks.



1 leek
2 Tablespoons butter (replace with extra virgin olive oil for dairy free option)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
pinch fresh ground black pepper
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Rinse leek, cut off root end and slice leek in half lengthwise. This makes it easier to open the overlapping greens to rinse out the dirt that seems to always be stuck in there. Slice leek halves into 1/4 inch slices.

Preheat a medium sized heavy bottomed pot to medium with butter and olive oil. Add the leeks, salt and pepper and cover for a few minutes. Stir, cover and cook for a few more minutes. Reduce heat to low and with lid on continue to saute for 20 minutes, stirring occasionally. Remove from heat. Serve the leeks spooned over the roasted potatoes.

4 heads of corn

Shuck corn. Place corn on a microwave safe plate and cover with a damp paper towel. Microwave on high for 5 minutes. Check for doneness and microwave 2 minutes at a time till done to desired tenderness. (We like ours barely cooked.

DSC_0007When the potatoes come out of the oven turn on the broiler, place the salmon fillets under the broiler and cook for 5-10 minutes depending on the thickness and proximity to the heat source. You can tell that the fish is done when the texture is flakey and falls apart. Serve the remaining sauce on the side for those who like a little extra.


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