Poached Salmon With Leeks Recipes

Steps:

• Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
• Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Steps:

• Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
• In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
• Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
• Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
• Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes., Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.

Steps:

• Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
• Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
• Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
• Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.