Source: America's Favorite Food Associations

Salmon on a Bed of Leeks
Salmon is better than ever when served on a warm, aromatic bed of leeks and wine.
Serves: 2
Prep Time: 10 minutes
Cook Time: 10-12


1 bunch (3 to 4) leeks
2 teaspoon butter or margarine
1/2 cup dry white wine, or vermouth
2 (6-8 ounces) salmon fillets
2 Tablespoon Gruyere cheese, grated
salt and pepper, for 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 saute pan, melt butter over medium heat. Add leeks and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in the wine, arrange the salmon on leeks, and sprinkle with salt and pepper. Reduce heat to low, cover and cook for 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. If the salmon fillets are thick, the fish may require longer cooking.

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