FacebookWild Pacific Salmon with Pinot Noir Braised Leeks
Wild salmon from the Sonoma Coast is bountiful in the Russian River Valley from spring until October. We feel that salmon and Pinot noir is a “match made in heaven”. Chef Patrick Ambrosio created this dish to especially pair with Russian Hill’s Tara Vineyard Pinot noir.
4 Servings:
For the leeks
2 leeks cleaned and cut in half lengthwise (*see note below)
2 Tbsp Butter
¼ cup chicken stock or broth
1 ½ cups Pinot noir
Salt & fresh ground black pepper
For the Salmon
1 ½ pounds center cut wild Salmon filet with the skin and pin bones removed and cut into four equal serving pieces
2 Tbsp Olive oil
Salt & fresh ground black pepper
In a medium saucepan over high heat, sauté the leeks in 1Tb butter until just beginning to color, approximately 2-3 minutes. Season leeks with salt and pepper. Add chicken stock and reduce liquid to 2 Tbsp. Add Pinot noir and reduce to a sauce like consistency. Adjust seasoning and remove sauce from heat, keeping warm as you prepare the fish.
Heat the olive oil in a large sauté pan, season fillets with salt and pepper, and cook fish, flesh side down, over high heat for 2 minutes. Lower heat to medium and turn fish to cook through, approximately 5 minutes.
Reheat the sauce and finish by adding 1 Tbsp of butter off heat, swirling to incorporate. To serve, place leeks in center of the plate and top with salmon, pouring sauce alongside the leeks.
*To clean and prepare leeks
Leeks can contain a lot of dirt and need to be thoroughly cleaned. To do so, remove the dark green outer stalk from the leeks and cut off the dark green tops 1 inch from the more tender yellow part of the stalk. Cut the leek in half lengthwise, leaving the root intact and run the cut side of the leek under cold running water, spreading apart all of the layers to wash away any dirt. Dry leeks before sautéing.
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