1 stick butter
4 large leeks (white and pale green parts only), chopped
1 & 1/4 C dry vermouth
1 & 1/4 C whipping cream
1/4 C chopped fresh parsley
1 T chopped fresh tarragon, or 1 t dried
8 6oz salmon fillets
All purpose flour
Additional chopped parsley
(serves 8--we cut by 3/4 to serve 2--works well)
Melt 4 T butter in a large skillet over med low heat. Add leeks and saute' until soft, about 15 min. Add vermouth and boil over high heat until reduced to 2 T, about 5 min. Add cream and boil until sauce consistancy, about 2 min. Stir in parsley and tarragon. Remove from heat-cover and keep warm.
Sprinkle salmon with coarse salt and pepper. Dust lightly with flour. Melt 2 T butter in each of 2 non stick skillets over med-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 min each side.
Transfer salmon to plates, spoon sauce over salmon, garnish with parsley and serve.
Bon Appetit March 1997, pg 42
4 large leeks (white and pale green parts only), chopped
1 & 1/4 C dry vermouth
1 & 1/4 C whipping cream
1/4 C chopped fresh parsley
1 T chopped fresh tarragon, or 1 t dried
8 6oz salmon fillets
All purpose flour
Additional chopped parsley
(serves 8--we cut by 3/4 to serve 2--works well)
Melt 4 T butter in a large skillet over med low heat. Add leeks and saute' until soft, about 15 min. Add vermouth and boil over high heat until reduced to 2 T, about 5 min. Add cream and boil until sauce consistancy, about 2 min. Stir in parsley and tarragon. Remove from heat-cover and keep warm.
Sprinkle salmon with coarse salt and pepper. Dust lightly with flour. Melt 2 T butter in each of 2 non stick skillets over med-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 min each side.
Transfer salmon to plates, spoon sauce over salmon, garnish with parsley and serve.
Bon Appetit March 1997, pg 42
"He who sups with the devil should have a. long spoon".