Ingredients
Scale
- 2 tablespoons butter
- 2 small leeks, sliced
- 1/3 cup heavy cream
- 2 tablespoons chives, chopped
- Salt and pepper to taste
- 1/4 cup chicken stock
- 4 (6 oz.) salmon fillets
- 1 lemon, cut into wedges
Instructions
- Over medium heat, melt butter and add leeks, simmering for 5 minutes until the leeks cook down
- Add cream and 2 tablespoons chives and stir to combine
- Season with salt and pepper to taste
- Add chicken stock and transfer to a blender. Puree until it is smooth
- Put in refrigerator to chill
- Pat the salmon dry with paper towels then season with salt and pepper
- Heat oil in a pan over medium high heat until hot, about five minutes
- Cook the salmon, skin side down until golden brown, about 5 minutes
- Turn over and sear the other side about 3-4 minutes until crisp
- Remove from heat and drain on paper towels
- Dish and serve hot, with chilled leek sauce and lemon wedges
Notes
Adapted from Martha Stewart
- Prep Time: 5 mins
- Cook Time: 20 mins