Salmon on a Bed of Leeks

Leeks add a mild garlic-and-onions flavor to the wine-poached salmon.

Servings: 2

Cook Time: 25 min.

Ingredients

• 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

Directions

1. 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.

2. In 10-inch sauté pan, melt butter over medium heat.

3. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted.

4. Stir in wine, arrange salmon on leeks, sprinkle with salt and pepper.

5. Reduce heat to low, cover and cook 5 minutes.

6. 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.

7. Transfer to warm dinner plate with broad spatula and serve immediately.

Cooking Tip: Cooking fish with vermouth means no "fishy" smell in the house.