Whole Wheat Leek Salmon Galette

This Whole Wheat Leek Salmon Galette is an elegant dish, with goat cheese and fresh thyme, easy to serve for brunch, lunch, dinner, or any holiday meal!

Whole Wheat Leek Salmon Galette
Friends, do you worry about reciprocation when it comes to hospitality? The older I get, the less I think about it, because my passion for hosting has really changed over the years. I guess you could say I’m now wiser, and my focus really is about people coming into our space, where we can be loving and generous. Oh, and, serve good food. :)

Whole Wheat Leek Salmon Galette

Today’s Whole Wheat Leek Salmon Galette is a beautiful and lovely dish, especially if you’re hosting a spring brunch. I just love salmon in breakfast and brunch dishes!

Salmon combined with leeks, mmm-m-m … the perfect pairing, with buttery dough – perfection!

But wait, it’s even better when your daughter makes the recipe in college (check out her easy “college” method in her instructions) when a rolling pin or cutting board is not available.

Whole Wheat Leek Salmon Galette

Reciprocation with hospitality

Reciprocation with hospitality can be a touchy subject, one that might even be painful to some.

A friend recently shared with me that they often host others, but the love is never returned to them. As in, reciprocation doesn’t take place. Ouch!

Of course, resentment can then kill generosity, if you end up in that place … so we have to be careful.

Here’s the balance to keep in mind. The minute your mind “goes there,” (wahhhh, we’ve hosted them twice and they’ve never had us over) stop yourself. Remember why you are doing what you are doing.

At that moment it becomes generous hospitality. Much more about your guests, and way less about you.

There’s something beautiful about opening your home to others. It’s a lovely, rare moment, one that you may never feel or experience again.

Whole Wheat Leek Salmon Galette

Whole Wheat Leek Salmon Galette

Yield: 2

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

The college method of rolling dough: Either roll out on a floured surface or inside of a large Ziploc bag to prevent sticking.

Ingredients:

  • 1 c. whole wheat flour
  • 7 Tbsp. unsalted butter
  • 1/2 tsp. salt
  • 3-4 Tbsp. cold water
  • 2 leeks, thinly sliced (use mostly the green, a bit of white)
  • 3 Tbsp. olive oil, plus some for brushing
  • Salt to taste
  • 2 Tbsp. garlic
  • 3 tsp. fresh thyme
  • 3 oz. goat cheese, softened
  • 2 small salmon filets, cut into thick strips lengthwise

Directions:

  1. Cut butter into smaller cubes. In a large bowl, add flour and butter. Mix together until dough is in large clumps (using your hands works great). Add water 1 Tbsp. at a time, until dough is no longer dry and clumpy. Form dough into a ball, cut in half, cover and place in the refrigerator for 30 minutes to an hour.
  2. Meanwhile, add olive oil to a small frying pan. When hot, add garlic, allowing it to cook slightly for 2 minutes. When garlic is slightly golden, add leeks, thyme, and salt. Continue cooking on medium to high heat until leeks become slightly transparent and golden in color, 5-8 minutes. When done, set aside.
  3. Remove dough from the refrigerator and kneed until slightly softened (using your hands). Either roll out on a floured surface or inside of a large Ziploc bag to prevent sticking (the college method when a rolling pin or cutting board are not available). Roll out to about 1/8 inch circle and set aside.
  4. Taking 1 Tbsp. of softened goat cheese, spread onto dough, leaving 1 1/2 inches on the outside. Add leeks and garlic on top, followed by the salmon strips. Fold sides of dough inward. Salt and pepper salmon; brush with olive oil.
  5. Bake at 375 F for 25-35 minutes, or until dough is fully cooked and slightly golden.

More salmon recipes:

Baked Pistachio Lemon Salmon {RE}

10-minute Maple-Crusted Salmon {FoodieCrush}

Cajun Baked Salmon Cakes {Aggie’s Kitchen}

Simple Salmon Baked in Foil Packs {Dine & Dish}

Salmon Spring Rolls {another one of Abby’s recipes}

Whole Wheat Leek Salmon Galette

3 comments

  1. Yum. This looks so good and would make for a nice lunch. I too decided to get over the issue of having hospitality not be reciprocated. I love having people over and we do it not for an invite in return but because we want to spend time wtih people

  2. I don’t entertain because I expect an invitation in return. I enjoy hosting family and friends and I do it often. I had one last weekend and I’ll have another next Thursday but it does start to hurt your feelings when you only see that person if you are feeding them. They never say hey lets go out for coffee or would you like to meet in the park and walk just feed me or you won’t see me. Also it’s irritating when people start asking to bring other people to your house because they would like to take that person out to dinner or do something nice for them and the best way they can think of to do that is to bring them uninvited to your house so you can do the work. I know it sound bitter but I’ve been burned a lot. It would be nice if people had a common sense etiquette guide book. By the way your tart is beautiful!

    • Hi, Julie! Thanks for sharing. My thought (depending on what kind of party you’re hosting) is to be upfront and say “it’s just a small group this time,” or put up some boundaries for the people who want to invite their own guest list! Have you tried that? Sorry you’ve been burned. It’s okay to take a break, or to try new types of hosting! :) I appreciate your thoughts!

Leave a Reply

Your email address will not be published. Required fields are marked *