Salmon on a Bed of Leeks
Try this French-inspired dish the next time you serve salmon.
Ingredients
- 1 bunch leeks (3 to 4)
- 2 tsp butter or margarine
- 1/2 cup dry white wine or vermouth
- 2 salmon fillets (about 5 oz each)
- 1 dash each of salt and pepper, to taste
- 2 Tbsp grated Gruyere cheese
Directions:
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, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, lightly 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.