Salmon Over Creamed Leeks With Apple Butter Sauce Food

CREAMED LEEKS

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

SALMON IN CREAM OF LEEK SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 7x11-inch baking dish or whatever size dish that is the correct size to just hold the fillets.
• Lay the salmon fillets in the prepared baking dish.
• Prepare the cream of leek soup as directed BUT use only 1/2 of the specified liquid. Pour this concentrated soup over the salmon and place in preheated oven. Bake 20 minutes or so, until the fish flakes easily when poked by a fork.

CREAMED SMOKED SALMON AND LEEKS

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add leeks; sauté until tender but not brown, about 10 minutes.
• Add 1/2 cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.
• Preheat broiler. Butter medium broilerproof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish.
• Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes.
• Sprinkle with chives.