We’ve really gotten in bed with salmon… or should we say that our salmon has jumped onto some beds? In any case, we think you’ll enjoy this restful (for the fillets, anyway) recipe.
Wild Salmon on a Bed of Leeks
This dish goes well with small roasted potatoes or a side of pasta.
1 bunch leeks (3 to 4)
2 teaspoons organic extra virgin olive or macadamia nut oil
1/2 cup dry white wine or vermouth
2 (6-ounce each) skinless-boneless wild salmon fillets
2 tablespoons grated Gruyere cheese
Sea salt and organic black pepper to taste
- Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.
- In 10-inch sauté pan, add oil and leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
- Reduce heat to low, cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
- Transfer to warm dinner plate with broad spatula and serve immediately.