Wild Salmon with Spinach Soubise, Wilted Leeks, and Meyer Lemon Butter | La Cucina Grandinetti

Ingredients

• 6 fillets wild salmon, 5 to 6 ounces each, skin on
• 1 tablespoon Meyer lemon zest
• 1 tablespoon thyme leaves, plus 2 sprigs thyme
• 2 tablespoons chopped flat-leaf parsley
• 1 whole Meyer lemon
• 3 tablespoon finely diced shallots
• 1 cup dry white wine
• 1/4 cup Meyer lemon juice
• 1 bay leaf, fresh if possible
• 2 black peppercorns
• 1/2 cup heavy cream
• 10 tablespoons unsalted butter, cut into small cubes
• 3/4 cup thinly sliced leeks
• 2 to 4 tablespoons extra-virgin olive oil
• Kosher Salt and freshly ground black pepper