Wild Pacific Salmon with Leeks
from Ken Frank of La ToqueServes 4
INGREDIENTS:
1 ½ - 2 pounds Wild Pacific Salmon
2 each large leeks
4 stick, plus two tablespoons sweet unsalted butter
1 each large shallot
1 stick, plus three tablespoons sweet unsalted butter
1 each lemon
½ cup dry white wine
salt to taste
1 bunch fresh chives
PREPARATION:
1. Trim away the dark green tops of the leeks. Split in half lengthwise and wash thoroughly. Cut crosswise into a very thin “chiffonade.” Save one tablespoon of the leeks for the sauce. Cook the rest over medium low heat in 2 tablespoons of butter and some salt for 10 to 15 minutes until they are meltingly tender. Verify salt seasoning and keep warm.
2. In the meantime, peel and finely chop the shallot. Cut off a thin slice of lemon zest, julienne finely and then cross cut to obtain a very fine dice. Put the remaining tablespoon of the leek “chiffonade” in a small saucepan with a small tab of butter. Cook over medium heat until the leeks are an even golden brown. Immediately deglaze the pan with a half of cup dry white wine, add the finely chopped shallot and some salt. Reduce over full heat until barely a few spoonfuls remain. Off the heat, whisk or swirl in the remaining stick of sweet butter, add the finely chopped lemon zest and squeeze in a few drops of lemon juice. Verify salt seasoning and keep warm.
3. Season the salmon fillets with salt and sauté, grill or bake until just barely done. I prefer to cut the fish into a ½ thin slice so it will bake gently but quickly under a hot broiler. Do not overcook! In the meantime chop one tablespoon fresh chives.
6. Place a spoonful of the leeks in the center of the plate, lay the slice of just cooked salmon on top, drizzle the toasted leek sauce around and sprinkle with chives.