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 StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With roasted fingerling potatoes.
Leave out the creamed leeks .
A California Central Coast Chardonnay or Oregon Pinot Noir.