I love to experiment with food and recipes. Sometimes something turns out so tasty that I realize I need to capture the recipe and a photo after I've already enjoyed a few bites. This recipe was one such!
For this recipe there are no exact amounts. Measures are approximate. Cook by "feel" and "flow". It will be delicious!
Salmon in Lemony-Leek Reduction Sauce
Amounts and directions are for one salmon fillet. Increase amounts for as many servings as needed. For more servings a larger saute pan may be required.
About 1/2 sliced leeks, the white parts
Fresh Salmon fillet
Seasoned salt, black pepper, paprika
Juice of 1/4 lemon
1/4 cup Sauvignon Blanc or chicken broth
Clean and slice the leeks. Coat the bottom of a saute pan with olive oil. Saute the leeks until golden. Remove the leeks with a slotted spoon and set aside.
Season the flesh side of the salmon fillet with the seasoned salt, pepper, and paprika. Melt a little butter in the pan with the remains of the leek-flavored oil.
Place the salmon flesh side down into the oil. With the heat at medium-high sear the fish until golden brown and cooked most of the way through. Lower the heat to medium-low and flip the fish skin side down. Cover the pan to finish cooking the fish, about five minutes.
Remove the salmon and set aside to keep warm. Raise the heat to medium-high. De-glaze the pan with the wine or chicken broth. Add the leeks back in and squeeze in the juice of the quarter lemon.
Lower heat to a simmer until the liquid has reduced by half. Add one or more TBS butter to smooth and silken the sauce. Add salt and pepper to taste. Serve the sauce over the fish.
This dish is good with cooked spaghetti squash tossed with a little olive oil, minced fresh garlic, salt, cracked pepper, chopped basil or parsley, and garnished with Parmesan cheese.
Glazed carrots or green beans would be good sides, as well.