Wednesday, June 27, 2007

Wild Salmon With Bacon Creamed Leeks

Wild Salmon With Bacon Creamed Leeks
By Sean Griffin

2 large leeks, white part only  
2 ounces applewood smoked bacon (preferably slab)  
1 sprig thyme  
1 cup white wine  
2 cup heavy cream  
Salt and fresh cracked white pepper  
4 (6 ounces each) salmon filets  
2 Tablespoons grapeseed oil  

Cut leeks in half lengthwise and wash thoroughly. Cut cross-wise into 1/4-inch julienne. Cut bacon into 1/2-inch dice. In a skillet over medium heat, cook the bacon until rendered crisp but still chewy. Remove from pan. Add the leeks and thyme. Cook until the leeks have softened, approximately 3 minutes (do not let the leeks brown). Add the wine and reduce to nearly dry and syrupy. Add the cream and reduce by 2/3. Remove thyme, season with salt and pepper. Keep warm.

  Season salmon with salt and pepper and grill to medium rare.

   To plate, in a bowl, combine the rendered bacon with the creamed leeks and spoon onto 4 plates. Top each with salmon.

  Adapted by

  Yield: 4 Servings

  Round Out the Meal:
With roasted fingerling potatoes.

  Kid Friendly:
Leave out the creamed leeks .

  Wine Pairing:
A California Central Coast Chardonnay or Oregon Pinot Noir.

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