This recipe is perfect for spring—a light cooking technique and vibrant flavors. Leeks are the unsung heroes of the allium family, delivering a sweet, oniony taste. Just be sure to triple-wash them to remove all the sand before cooking.
Ingredients
For the poached salmon:
- 2-pound salmon fillet
- 4 fresh dill sprigs
- 1 large onion, sliced
- 6 black peppercorns
- 2 cups white wine
For the leek sauce:
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 2 large leeks, trimmed, cleaned, and cut into coins or half moons
- 1 teaspoon fine sea salt, more to taste
- 1/2 teaspoon freshly ground black pepper, more to taste
- 1 tablespoon unsalted butter
Directions
Step 1
To poach the salmon, place it in a skillet large enough to hold it (you can cut a whole side into pieces to make it fit). Add the rest of the ingredients and enough cold water to cover the fish. Bring the liquid to a boil, lower the heat to a simmer, and cover. Cook for about 10 minutes, until the fish is opaque. Turn off the heat and let sit for 5 minutes.
Step 2
While the salmon is cooking, make the leek sauce: Heat a large frying pan over medium-high heat. When hot, add the olive oil and garlic. Once the garlic has softened, add the leeks, salt, and pepper. Sauté the leeks over medium-low heat until tender, about 8 minutes. Add the butter and stir to melt it into the sauce.
Step 3
Cut the fish into four portions (if not already cut up). Plate the fish and top with the sautéed leeks. Drizzle with olive oil.
Yields 4 servings