You read that right...we said Salmon in a jar. It sounds strange, but guess what...it's delicious. Tanya Linton who wrote the new cookbook 150 Best Meals in a Jar stopped by Tonia's Kitchen to talk about this...ahem...unique way to serve . Before we go any further, Tanya made it clear to Tonia that you don't actually eat the Roasted Salmon with Bibb Lettuce and Cripsy Leeks out of a jar, instead you place the cooked contents in the jar as we'll show you below, then pour them out into a bowl. By doing it this way, the dressing leaves the jar last, and automatically flavors the meal. Clever, eh?
• Preheat oven to 450°F (230°C)
• Rimmed baking sheet, lined with foil
• Deep-fry thermometer
• 1-quart (1 L) mason jar
3 oz skin-on
salmon fillet (90g)
Salt and
freshly ground black pepper
1 leek
(white and light green 1
parts only), sliced
1 tbsp cornstarch 15 mL
1 cup canola oil 250 mL
2 tbsp Cucumber Dill Dressing (homemade or
store-bought)30 mL
1 cup chopped
cucumber 250 mL
2 cups packed
Bibb lettuce 500 mL
1. Place salmon, skin side down, on prepared baking sheet and
season with salt and pepper. Roast in preheated oven for 12 to 15 minutes
or until fish is opaque and flakes easily when tested with a fork. Flake salmon
into pieces, discarding skin if desired, then let cool completely.
2. Meanwhile, in a medium bowl, combine leek and cornstarch until
coated.
3. In a medium saucepan over high heat, heat oil to 350°F (180°C) or
until it starts to shiver. Add a handful of leeks and fry for about 30 seconds
or until golden brown. Using a slotted spoon, transfer leeks to a plate lined
with paper towels. Repeat with the remaining leeks, adjusting heat as necessary
to prevent burning. Season to taste with salt and let cool completely.
4. Spoon dressing into jar, wiping down any splashes on the side of the
jar. Layer cucumber, lettuce, salmon and leeks on top. Seal jar and refrigerate
for up to 3 days.
5. When ready to serve, turn jar upside down in a bowl, scooping out
the dressing and dolloping it on top of the salad.
