Sunday, October 10, 2010

Salmon and Caramelized Leeks

Fresh salmon (I prefer filet, you might use salmon steaks)
Leeks and young onions (sliced to taste, about one half cup per salmon filet)
Red wine, about one-third cup (I prefer Cabernet or Merlot)
Olive oil, minced garlic (to taste)
Brown sugar (about one tablespoon per filet)

Saute leeks, onions, and garlic in oil, until softened, and starting to brown. Add wine, and simmer to cook down liquid (not too long, please). Add brown sugar, cooking just long enough for it to dissolve.

Place the salmon face down (skin side up) in mixture, and cook, covered, until tender, over medium heat. Serve salmon and leeks with basmati rice, or new potatoes, and fresh string beans, or a green salad.

2 comments:

  1. How well does this keep? Like in the oven?

    ReplyDelete
  2. This is an eat right now dish. I suppose you could let the salmon sit in a chafing dish (or in the oven) for a while, but not more than about 30 minutes, at the most. It makes up so very quickly, why let it wait?

    ReplyDelete