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Seared Salmon with Creamy Leek Sauce


3 tablespoons unsalted butter
3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
1/3 cup dry white wine
1/3 cup heavy cream
3 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1/4 cup Homemade Chicken Stock Homemade Chicken Stock
1 tablespoon extra-virgin olive oil
4 six-ounce salmon fillets

Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.

Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.

Serve salmon with leek sauce. Garnish with reserved leek mixture.

*I thought the richness of the Creamy Leek Sauce would overpower the salmon but it compliments it very well. The leftover sauce was even good with flat breads and veggies. enJOY!!!

Source: Martha Stewart’s Dinner at Home Cookbook