Salmon and leeks are two of my favorite foods, so I combined them in this dish. I had though about frying the leeks to top the salmon, but decided that it was too much work. This ended up being much simpler, and kept everything to one pot, which means less dishes – yay! I served it over rice, which soaked up all of the delicious sauce.
Poached Salmon and Leeks
- 2 fillets of salmon
- 2 cups fish stock
- 3 leeks, white and greens cut into sticks
- 2 tbsp butter
- 1 clove of garlic, minced
- 1 cup white wine
- salt and pepper
- Season salmon with salt and pepper.
- Heat butter in a pan with a tight fitting lid over medium heat. Once melted, add leeks and stir to combine. Cook until slightly tender, but not browned.
- Add garlic and stir until fragrant, then add white wine. Cook, stirring occasionally, until the wine has reduced by half.
- Nestle the salmon in with the leeks, and add fish stock to the pan. Bring the liquid up to a boil, then reduce to a simmer. Cover, and cook for 8-10 minutes or until the salmon is cooked through.