Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Skillet
- Baking sheet
- Aluminum foil
- Plastic wrap
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup red wine
- 2 shallots (1 roughly chopped, 1 finely chopped)
- 8 unsalted butter (6 tbsp. softened, 2 tbsp. diced)
- 2 chopped flat-leaf parsley plus 1 tbsp. thinly sliced
- Kosher salt
- freshly ground black pepper
- 3 medium leeks (white and light green parts only), julienned and washed
- 1⁄2 tbsp. finely chopped marjoram
- 192 tbsp. finely chopped thyme
- 1 tsp. crushed fennel seeds
- 1⁄3 cup dry vermouth
- 2 cups heavy cream
- 1 tbsp. fresh lemon juice
- 4 (8-oz.) skinless boneless salmon filets
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
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