14 January 2009

Peppered Salmon with Leeks

I thought maybe I'd try adding cooking (a hobby I haven't been indulging much lately) to the blog. I need to work on my indoor photography for this stuff, though.

This is date night food. Or at least "after the kids go to bed" food.

Serves 2.

2 portions skinless Salmon filet (my portions are probably on the large side- just under 1/2lb. each)
2 leeks (try to find leeks with a lot of white on them- that's the part you'll eat)
2Tbs. butter
1/4 cup white wine (we like Riesling, but anything fruity is nice)
1Tbs. flour
2Tbs. cream
salt (I use Kosher because it dissolves nicely)
pepper (freshly ground is critical)

Liberally coat the salmon with pepper and sprinkle with a pinch of salt.

Preheat oven to 350F.

Melt the butter in an oven proof skillet (I use a 10" stainless skillet with a stainless handle- no meltable handles!) over medium heat.

Slice leeks thinly and add to butter along with a pinch of salt. Cook until softened, similar to cooking onions.

When leeks are soft, add flour and cook for 1 minute.

After cooking flour, add wine and bring to a boil.

Place slamon filets on top of the mixture and place in the oven.

Cook for 6 minutes, remove skillet from the oven and flip the salmon.

This is the tricky part! Put the skillet back in the oven. Don't forget that the skillet is HOT. I almost always grab the hot handle at this stage and then say things the kids shouldn't hear.
This is a silicone santa potholder/trivet:

Cook for 6 more minutes.Remove from oven. Plate the salmon, but leave the other stuff in the skillet.

Drizzle and whisk the cream into the now thickened wine/leek sauce. Once nicely combined, pour over the salmon and serve with either the wine you opened to cook with or a good Pilsener works well, too.


Anonymous said...


I love you,
the wife

Arn said...

And I love you, too!