How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon Braised In Winter Vegetable Essence?

You need 8 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 large leeks, rinsed and cut into 1 inch rounds, 2 large endives, halved, cored and cut into 1-inch strips, 1/2 cup white wine, and more.

Is Salmon Braised In Winter Vegetable Essence suitable as seafood?

Yes, Salmon Braised In Winter Vegetable Essence falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon Braised In Winter Vegetable Essence?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Braised In Winter Vegetable Essence Recipe

Name: Salmon Braised In Winter Vegetable Essence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 large leeks, rinsed and cut into 1 inch rounds; 2 large endives, halved, cored and cut into 1-inch strips; 1/2 cup white wine; 3/4 cup roasted vegetable broth (see recipe); 2 tablespoons horseradish; 4 4-ounce salmon filets, skinned; Salt and freshly ground black pepper to taste

Try this homemade Salmon Braised In Winter Vegetable Essence recipe the whole family will love. Made with olive oil, leeks, endives and white wine. Easy…

This Salmon Braised In Winter Vegetable Essence relies on simple, everyday ingredients such as olive oil, white wine, horseradish and salmon filets, skinned. It comes together quickly and makes 4 servings, at about 244 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 tablespoon olive oil
2 large leeks, rinsed and cut into 1 inch rounds
2 large endives, halved, cored and cut into 1-inch strips
1/2 cup white wine
3/4 cup roasted vegetable broth (see recipe)
2 tablespoons horseradish
4 4-ounce salmon filets, skinned
Salt and freshly ground black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
244 kcal
Category
Seafood

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