- Cook Time
- Prep Time
- 2 ServingsServings
- 1 bunch leeks (3 to 4)
- 2 teaspoons butter or margarine
- 1/2 cup dry white wine or vermouth
- 2 6-8- ounce salmon fillets
- 2 tablespoons grated Gruyere cheese
- Salt and pepper to taste
1 Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end.
2 Separate sections and wash under cold running water; drain well. In 10-inch saute pan, melt butter over medium heat.
3 Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted.
4 Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
5 Reduce heat to low, cover and cook 5 minutes.
6 Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
7 Transfer to warm dinner plate with broad spatula and serve immediately.
Source: National Fisheries Institute