Leeks add a mild garlic-and-onions flavor to the wine-poached salmon.
Cook Time: 25 min.
1 bunch leeks (3 to 4)
2 teaspoons butter or margarine
1/2 cup dry white wine or vermouth
2 6-8-ounce salmon fillets
2 tablespoons grated Gruyere cheese (Suggestion: PA's Farm at Doe Run St. Malachi Alpine Style Gruyere)
salt and pepper to taste
Trim green tops and root ends from leeks; slit vertically into quarters, leaving 1/3 inch intact at root end. Separate sections and wash under cold running water; drain well.
In 10-inch sauté pan, melt butter over medium heat.
Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted.
Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.
Reduce heat to low, cover and cook 5 minutes.
Sprinkle cheese over salmon, cover and cook another 3 to 5 minutes or until salmon is opaque around edges and firm, and cheese is melted.
Transfer to warm dinner plate with broad spatula and serve immediately.
Cooking Tip: Cooking fish with vermouth means no "fishy" smell in the house.