Salmon Over Creamed Leeks With Apple Butter Sauce
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter2 cups
Apple Juice1 cup
Orange Juice1 tbsp
Rice Wine Vinegar2 tbsps
Cornstarch1 cup
Water2 tbsps
Olive Oil1 cup
White Wine1 cup
Heavy Cream1
Salt3 tbsps
OilDirections:
1
For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften
2
Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft
3
Then uncover and allow liquid to reduce to about 1/3 of what you started with
4
Puree in a blender or food processor
5
Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce
6
Return the sauce to the pot and allow to cook for a few minutes to thicken
7
Season with salt, if needed
8
Begin the creamed leeks while the apples are cooking
9
Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent
10
Deglaze the pan with wine and reduce until the liquid is almost all gone
11
(While you are waiting for the wine to reduce, start cooking the leeks
12
) Cook the leeks in simmering water until tender
13
Drain and set aside
14
When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken
15
Strain this sauce and pour over the leeks and set aside briefly in a warm place
16
For the fish: Season the salmon fillets with coarse sea salt and both peppers
17
Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside)
18
Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more
19
This allows the surface of the fish to "caramelize
20
" (You may need more time on the salmon depending on the thickness)
21
You can, if you wish, finish the salmon in a preheated 350 degree F oven
22
However, DO NOT OVERCOOK THE SALMON
23
Once you touch the flesh and it springs back up, it's cooked
24
Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven
25
Reheat the apple butter sauce if necessary
26
Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other
27
Spoon apple butter sauce on the fish and garnish with lemon thyme
28
For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften
29
Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft
30
Then uncover and allow liquid to reduce to about 1/3 of what you started with
31
Puree in a blender or food processor
32
Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce
33
Return the sauce to the pot and allow to cook for a few minutes to thicken
34
Season with salt, if needed
35
Begin the creamed leeks while the apples are cooking
36
Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent
37
Deglaze the pan with wine and reduce until the liquid is almost all gone
38
(While you are waiting for the wine to reduce, start cooking the leeks
39
) Cook the leeks in simmering water until tender
40
Drain and set aside
41
When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken
42
Strain this sauce and pour over the leeks and set aside briefly in a warm place
43
For the fish: Season the salmon fillets with coarse sea salt and both peppers
44
Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside)
45
Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more
46
This allows the surface of the fish to "caramelize
47
" (You may need more time on the salmon depending on the thickness)
48
You can, if you wish, finish the salmon in a preheated 350 degree F oven
49
However, DO NOT OVERCOOK THE SALMON
50
Once you touch the flesh and it springs back up, it's cooked
51
Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven
52
Reheat the apple butter sauce if necessary
53
Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other
54
Spoon apple butter sauce on the fish and garnish with lemon thyme