Rating: 3.08 stars
39 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 4
  • 39 Ratings

Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.

Martha Stewart Living, May 2002

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.

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  • Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.

  • Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

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Reviews

39 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 4