How to make it

  • Preheat oven to 400.
  • Chop leeks into medium pieces and soak in cold water to remove dirt then drain well.
  • Melt four tablespoons butter over medium heat and sauté lees for three minutes.
  • When soft and transparent add a cup of light cream, salt and pepper.
  • Reduce heat until thickened then set aside.
  • Chop shallots and sauté with one teaspoon butter then deglaze with wine.
  • Reduce to dry then add bouillon and saffron then reduce by half.
  • Add remaining butter slowly mixing with a whisk until sauce thickens.
  • Blend on high speed for 30 seconds then set aside.
  • Sauté salmon skin side down on medium heat.
  • When skin is crisp remove from heat and place in oven for 5 minutes.
  • Remove from oven and allow to rest.
  • Reheat leeks and sauce and place 2 tablespoons of leeks in center of warm plate.
  • Place salmon on top of leeks skin side up and pour sauce around.

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    lovemybirds ate it and said...
    Chef, this one has my name written all over it. Love leeks and salmon. Thanks Chef.
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