Salmon and Creamed Leeks
Trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift leeks out of the bowl and into a colander. Rinse well under cold water.
Ingredients
6 to 7 leeks
3 Tbsp. olive oil, divided
Salt and freshly ground black pepper to taste
¼ cup heavy cream
2 to 3 Tbsp. freshly chopped dill
1 Tbsp. lemon juice plus lemon wedges for garnish
3 Tbsp. dry vermouth
2 salmon filets (about 3 to 4 ounces each)
¼ cup slivered almonds, toasted
Preparation
• First, prepare the leeks: Trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift the leeks out of the bowl and into a colander. Rinse well under cold water. Slice diagonally and set aside.
• Heat 1½ tablespoons of olive oil in a skillet set over medium heat. When the oil is hot, saute the leeks until they begin to soften, about 3 to 4 minutes.
• Add a pinch of salt and pepper and heavy cream. When the cream begins to bubble, after about 3 to 4 minutes, stir in the freshly chopped dill and remove from heat. Stir in the lemon juice and dry vermouth, and set aside.
• In another skillet, heat the remaining 1½ tablespoons of olive oil over medium-high heat. Season the salmon filets with salt and pepper. Place the filets skin-side down in the hot skillet and cook for 2 to 3 minutes, then flip and cook until the fish reach the desired doneness, 2 to 3 more minutes.
• Divide the creamed leeks between 2 plates and place the salmon filets on top.
• Garnish with almonds and serve with lemon slices.
