Salmon on a Bed of Leeks
Salmon and leeks are a timeless flavor combination.
4 small leeks
2 teaspoons butter or margarine
1/2 cup dry white wine or vermouth
2 (6-ounce) salmon fillets
2 tablespoons grated Gruyère cheese
- 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, 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.
Makes 2 servings.
Tip: Cooking fish with vermouth means no 'fishy' smell in the house.