SUPER HERBED SAUTéED SALMON WITH CREAMY LEEKS AND BACON

Super Herbed Sautéed Salmon with Creamy Leeks and Bacon image

Categories Bread Side Bacon Salmon Leek Simmer

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons EVOO (extra-virgin olive oil)
6 bacon slices, coarsely chopped
3 large leeks, superdark green parts and roots discarded
2 large garlic cloves, finely chopped
1/2 teaspoon dried thyme (eyeball it)
1 large pinch of red pepper flakes
Salt and black pepper
3/4 cup white wine, a few good glugs (eyeball it)
1 1/2 cups chicken stock
1/4 cup half-and-half or heavy cream (eyeball it)
4 6-ounce portions salmon fillet, skin removed
1/2 cup fresh flat-leaf parsley, chopped, a couple of handfuls
3 sprigs fresh dill, chopped
Zest of 1 lemon
Crusty bread to pass at the table

Steps:

Preheat a large skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, get the leeks ready.
To clean the leeks, cut each in half lengthwise, then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and then let them sit without messing with them for a minute. Using your hands, skim the leeks from the water without disturbing the grunge that has settled to the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Don't forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop on the board will have sand and grit in it.
Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don't wipe the skillet out there is lots of bacon flavor in there. Return the skillet to the stove top over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half-and-half or heavy cream. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.
While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill, the remaining garlic, and the lemon zest. Gently press one side of each salmon fillet into the herb mixture. Preheat a medium or large nonstick skillet over medium heat with the remaining 2 tablespoons of EVOO. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2 to 3 minutes on the herb side, then turn the heat up to medium high, flip the salmon, and continue to cook for 4 to 5 minutes, or until cooked through.
Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the salmon. Cut the lemon into wedges and squeeze the juice over the fish. Serve with some crusty bread on the side.