Wild Salmon with Bacon Creamed Leeks

Recipes & Wine

Leeks, first cultivated by the ancient Egyptians, date back to about 4,000 BC. Their flavor is similar to the onion, as they are part of the same family, but they are much sweeter. Then cream them and combine them with smoky bacon, which adds depth of flavor to the wild salmon without overpowering it.

Yield: 4 Servings
Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients:

• 2 large leeks, white part only
• 2 ounces applewood smoked bacon (preferably slab)
• 1 sprig thyme
• 1 cup white wine
• 2 cup heavy cream
• Salt and freshly cracked white pepper
• 2 Tablespoons grape seed oil
• 4 (6-ounce) salmon fillets

Method:

• 1.

  Cut leeks in half lengthwise and wash thoroughly. Cut cross-wise into 1/4-inch julienne. Cut bacon into 1/2-inch dice. In a skillet over medium heat, cook the bacon until rendered crisp but still chewy. Remove from pan. Add the leeks and thyme. Cook until the leeks have softened, approximately 3 minutes (do not let the leeks brown). Add the wine and reduce to nearly dry and syrupy. Add the cream and reduce by 2/3. Remove thyme, season with salt and pepper. Keep warm.

• 2.

  Oil grill with grape seed oil. Season salmon with salt and pepper and grill to medium-rare, about 3 minutes per side. You may also pan sear fish, skin side down, in a sauté pan over high heat.

• 3.

  To serve, combine the rendered bacon with the creamed leeks and spoon onto 4 plates. Top each with salmon.

Serving Suggestion:

Serve with roasted fingerling potatoes. Pair with the Salamander Chardonnay 2008; the smoky flavor of the bacon an the richness of the cream help bring the wine and dish together.

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