Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter | Saveur

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 and freshly ground black pepper, to taste
• 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