1 bunch leeks (3 to 4)
1 tablespoon olive oil
½ cup dry white wine or vermouth
2 6-8-ounce salmon ﬁllets
2 tablespoons grated Gruyere cheese
salt and pepper to taste
- Trim green tops and root ends from leeks; slit vertically into quarters, leaving ⅓ inch intact at root end. Separate sections and wash under cold running water; drain well.
- In a 10-inch saute pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
- Reduce heat to low, cover and cook 5 minutes. 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.
- Transfer to warm dinner plate with broad spatula and serve immediately.
Recipe, content, and photo courtesy of the National Fisheries Institute.
Saturated Fat: 4g