CRISPY SKIN SALMON WITH LEEK COMPOTE

Crispy Skin Salmon with Leek Compote image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 18

Previous Next

4 tablespoons unsalted butter
3 leeks, white part only, julienned
1/4 cup creme fraiche
2 1/2 cups vermouth
1/2 cup veal stock
4 tablespoons unsalted butter
1 pinch chopped dill
Salt and pepper
2 tablespoons crushed coriander seeds
3 cloves garlic, peeled and minced
1 pinch coarse salt
2 plum tomatoes, peeled, seeded and diced
1/2 cup olive oil
6 (5-ounce) salmon fillets, boneless with skin attached
Soy Sauce
2 tablespoons five-spice powder
Black pepper
Dill sprigs, for garnish

Steps:

To prepare the leeks, melt the butter in a skillet. Add the leeks and sweat until translucent. Drain any excess butter and/or liquid. Deglaze the pan with the crème fraiche and continue cooking until the leeks are tender. Set aside.
Preheat the oven to 350 degrees F.
To prepare the sauce, reduce the vermouth to almost dry in a small saucepan. Add the veal stock and reduce by half. The resulting sauce should be the consistency of a light glaze. Mount with the butter and add the fresh dill. Adjust the seasoning with salt and pepper. Set aside.
The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet. Add the tomato and the olive oil and toss. Cover the skillet with aluminum foil and transfer to the oven until soft.
To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper. Heat an oven-proof saute pan until very hot. Lay the salmon in the hot pan, skin side down. Cook the skin side until the fish is almost cooked through and the skin is very crispy. Turn the fillet and continue cooking. Remove the skin and any dark colored patches on the salmon. On a flat-top or in another pan, crisp the skin. Finish the salmon in the oven.
To serve, ladle the sauce onto a serving plate. Using a ring mold, shape the leeks in the center of the plate. Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill.