by KelseyTheNaptimeChef
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KelseyTheNaptimeChef's Notes:
Expand1 tablespoon butter or olive oil Ask a question about this ingredient
4 cups chopped leeks, well-rinsed! Ask a question about this ingredient
1 cup chicken broth Ask a question about this ingredient
14-16 ounces salmon (about 6-8 oz. per person) Ask a question about this ingredient
Chop the leeks and rinse them well (maybe use Amanda's leek-cleansing method from earlier this fall?) to make sure all sand and grit is removed.
Ask a question about this stepIn a saute pan over medium-low heat melt the butter or olive oil - whichever you are using - and add the leeks. Allow the leeks to sweat and wilt for about 8 minutes, until they are tender.
Ask a question about this stepPour the chicken broth over the leeks so that it is just covering them. If you need to add more broth do so in small increments - you don't want too much in the pan. Place the salmon fillets on top, making sure there is space between them. If the salmon has skin on it, make sure the skin side is facing up.
Ask a question about this stepTurn up heat so that the broth is simmering, put a lid on the pan and allow the fish to poach for 8 minutes. Then, check to see if the fish is cooked through. If not, allow to steam for another 1-2 minutes. Do not overcook.
Ask a question about this stepServe salmon on top of a bed of wilted leeks. Sprinkle with salt if desired.
Ask a question about this stepSimple and elegant - this sounds wonderful.
I found this on your blog, I guess, and it has become a go-to recipe for sure. I love it with wholewheat couscous - deceptively simple, yet so satisfying. Thumbs up!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
sooo much flavor and such a simple thing!