Herb Sautéed Salmon with Creamy Leeks

If you like Salmon you will love this dish! I took this recipe from a Rachel Ray cookbook and was able to make alterations without affecting the taste. It is very easy and makes for a very impressive presentation.

Herb Sautéed Salmon with Creamy Leeks
(Serves 2)

3 Tbsp. Extra Virgin Olive Oil
2 leeks, super dark green parts and roots discarded
2 large garlic cloves, finely chopped
1/2 tsp. dried thyme
Salt and black pepper
1/2 cup white wine cooking sherry
1 cup chicken stock
1/4 cup half and half or heavy cream
2 6-8 oz portions salmon fillet, skin removed
1/4 cup fresh flat-leaf parsley, chopped
2 sprigs of fresh dill, chopped
Crusty bread to pass at table

• To clean the leaks, cut each in half lengthwise, thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and let them sit for a minute.
• Skim the leeks from the water without disturbing the grit that has settled to the bottom. Drain the leeks thoroughly. If you still feel grit, repeat the cleaning process with a clean bowl of water.
• Turn a skillet on medium heat and add the leeks, half the garlic, the thyme, salt, and pepper and cook, stirring occasionally, for 3 minutes.
• Add sherry and cook for 1 minute, then add the chicken stock and half and half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10-12 minutes, until tender and creamy.
• While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill, and the remaining garlic. Gently press one side of each salmon fillet into the herb mixture.
• Preheat a nonstick skillet over medium heat and add the remaining 2 tbsp of olive oil. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2-3 minutes on the herb side, then turn the heat up to medium high, flip the salmon, and continue to cook for 4-5 minutes, or until cooked through.
• Divide leeks amoung 2 plates and top each pile with a fillet of salmon. Serve with crusty bread.