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Categories:Viewed: 488 - Published at: 9 years ago
Ingredients
- 8 tablespoons (1 stick) butter
- 4 large leeks (white and pale green parts only), chopped (about 4 cups)
- 1 1/4 cups dry vermouth
- 1 1/4 cups whipping cream
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 8 6-ounce salmon fillets
- All purpose flour
- Additional chopped fresh parsley
Method
- Melt 4 tablespoons butter in large skillet over medium-low heat.
- Add leeks and saute until soft and transparent, about 15 minutes.
- Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes.
- Add cream and boil until thickened to sauce consistency, about 2 minutes.
- Stir in 1/4 cup parsley and tarragon.
- Season to taste with salt and pepper.
- Remove from heat, cover to keep warm.
- Sprinkle salmon with salt and pepper.
- Dust salmon lightly with flour.
- Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat.
- Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
- Transfer salmon to plates.
- Spoon sauce over salmon.
- Sprinkle with additional parsley and serve.
