SALMON WITH TARRAGON-LEEK SAUCE

Salmon with Tarragon-Leek Sauce image

Yield Serves 8

Number Of Ingredients 9

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8 tablespoons (1 stick) butter
4 large leeks (white and pale green parts only), chopped (about 4 cups)
1 1/4 cups dry vermouth
1 1/4 cups whipping cream
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
8 6-ounce salmon fillets
All purpose flour
Additional chopped fresh parsley

Steps:

Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.