Herb-Crusted Alaskan Salmon with Leek Cream
By: Import User
Updated: January 7, 2009
1 6-8 oz. boneless, skinless salmon filet (preferably Alaskan or King)
1 Tbsp freshly chopped herbs (basil, mint, rosemary or parsley)
2 Tbsp butter
1 pinch chef``s salt
1 handful fresh field greens
1/4 cup largely chopped leeks
1/2 cup white wine
1/2 cup heavy cream
Lemon, halved
Season the salmon filets with the chef``s salt and pat with fresh herbs. Add butter to a heated skillet. (Be careful not to brown the butter) When the butter is melted, place salmon filet in carefully with the herbed side down. Sauté`` until the filet is half cooked, then turn and squeeze with the lemon half, Remove from pan and finish in the oven if necessary.
In another heated skillet, add a drop of olive oil and toss the leeks quickly. Add the white wine and reduce. Finally, add the heavy cream and reduce until thick and bubbly.
To serve, pour the leek cream onto the plate, place the field greens off to one side and set the slamon on top of the greens. Drizzle any leftover butter from the salmon pan onto the greens to wilt them slightly, and enjoy!
Courtesy of: The Apple Club
