Salmon over Creamy Leeks with Red Wine Butter features moist cedar plank grilled salmon with a sauteed leek cream sauce & red wine shallot butter.
Prep Time45 minutesmins
Cook Time1 hourhr
Cool Time & Chill Time45 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Main Course
Keyword: compound butter, leeks, planked salmon, red wine, salmon,, white wine
Servings: 4
Author: Adapted from Saveur recipe
Ingredients
1cupred wineI recommend a softer, fruitier wine like merlot or pinot noir
2shallots1 coarsely chopped and 1 minced
8tbspsoftened unsalted butterdivided
3tbspchopped parsleydivided
kosher salt and freshly ground black pepperto taste
3medium leekswhite and light green parts only, washed and julienned (see prep instructions)
1/2tbspfinely chopped thyme
1tspcrushed fennel seedor ground in spice grinder
1/3c.sherryI used cream sherry, but any sherry or dry vermouth can be used
2c.heavy cream
1tbspfresh lemon juice
46-8 oz salmon fillets (can purchase skinless or remove skin after cooking)
3tbspextra virgin olive oil
1cloveminced garlic
Instructions
Combine red wine and coarsely chopped shallots in a small saucepan and bring to boil over high heat. Reduce heat to medium high and reduce wine to 1 tbsp, about 13-15 minutes. Drain the wine through a fine sieve into a bowl; discard the shallots. Let wine cool. Add 6 tbsp softened butter and 2 tbsp chopped parsley. Season with salt and pepper. Stir with fork until well combined. Transfer red wine butter to a sheet of plastic wrap and roll tightly into a 1" cylinder about 5" long. Twist ends of plastic to seal tightly. Chill until firm. The red wine butter may be made and refrigerated up to a week in advance. Set butter out to soften for 30 minutes before using.
If using plank grilling method: Soak cedar plank according to directions provided with packaging.
Note: to julienne leeks, cut white and light green section into approximately 2" long sections. Then thinly slice these sections into thin julienne strips.The result is similar to making a thinly sliced red pepper strip.
Heat remaining 2 tbsp butter in a large skillet over medium high heat. Add the leeks, thyme, fennel seed and season with salt and pepper to taste. Cook, stirring occasionally, until slightly wilted, about 5 minutes. Add the sherry or vermouth and cook covered, stirring occasionally, until almost all of the liquid has evaporated, about 8 to 10 minutes. Add the cream and lemon juice and cook covered, stirring occasionally, until leeks are soft and cream has thickened, about 25 minutes. Add a little water if the cream becomes too thick. Season with salt and pepper, to taste. Keep leeks warm, covered, over low heat.
If using plank grilling method for salmon: preheat grill to 425-450 degrees. Arrange salmon on plank. In small bowl, combine the minced shallot, olive oil and garlic. Rub salmon with the mixture and season with salt and pepper, to taste. Grill salmon on plank for 15-20 minutes, or until it just starts to flake but is still moist, depending on thickness of salmon. Remove salmon on plank from grill. If your salmon still has the skin, flip it over and slice off the skin with sharp knife.
If using oven method for cooking salmon: Heat oven to 375 degrees. Prepare salmon with shallot mixture as described above in grilling method, Roast prepared salmon in oven about 12-15 for medium rare and about 18-20 minutes for medium (cooking times vary based on thickness of your salmon.)
To serve, spoon some of the creamy leeks onto center of diner plates. Place salmon on top of leeks. Cut slices of red wine butter and place on top of salmon fillets. Garnish with remaining parsley.
Note - If serving with smashed potatoes, spoon potatoes onto plate first. Spread into a thin layer. Then top with creamy leeks, salmon and red wine butter slices. Enjoy!