2 Cups Leeks
1.5 Lbs Fillets Salmon (King or Coho)
2 Tablespoon butter
1 clove garlic, minced
1 cup sliced fresh shiitake mushrooms
1/2 cup chicken or vegetable stock
1/2 cup dry white wine
1 tablespoon olive oilSea salt and black pepper
2 teaspoons of mixed dried herbs (thyme, oregano, rosemary)
1. Preheat the oven to 475 degrees F. Clean leeks well by separating leaves and rinse. Slice into 1/4-inch rings. Season the salmon with sea salt and pepper.
2. Melt butter in a skillet over medium-high heat. Add the leeks and garlic and cook for three minutes. Add the mushrooms, stock, white wine and herbs and reduce heat slightly. Simmer until the leeks are very soft, about twenty minutes. Season with salt and pepper if needed.
3. Heat a large cast iron skillet over medium-high heat in the oven for several minutes. Add the oil and heat until simmering. Place the salmon fillets skin-side up and cook for four minutes. Turn the salmon over and cook for an additional three minutes.
4. Place the salmon fillets on individual plates and top with the leek and mushroom mixture.