Loving leeks

Tempted to call this a leek recipe with salmon (rather than a salmon recipe with leeks). The word order in a recipe title is important. It usually emphasizes the star of the dish first, followed by any supporting ingredients. In this recipe, the salmon is

Roasted Salmon With Leek Compote

Active time: 20 minutes Total time: 45 minutes Yield: Serves 4

INGREDIENTS:

6 leeks, medium thickness, green tops and roots trimmed 1 tablespoon unsalted butter Extra-virgin olive oil

1/2 teaspoon kosher salt, plus more to taste

1/4 cup dry white wine

1/4 cup chicken stock 1 tablespoon chopped fresh tarragon, plus more for garnish Freshly ground black pepper 4 center-cut salmon filets, each 6 to 8 ounces, skin and pin-bones removed

Aleppo pepper flakes (optional)

Finely chopped chives for garnish

Finely grated lemon zest for garnish

1 lemon, cut into 4 wedges

METHOD

Remove the roots and dark green ends of the leeks and discard any tough outer layers. Halve the leeks lengthwise, then thinly slice into half-moons. Place in a colander and rinse under cold water to remove any grit. Pat dry with a kitchen towel.

Melt the butter with 1 tablespoon oil in a large skillet over medium heat. Add the leeks and 1/2 teaspoon salt. Saute until the leeks are bright in color and slightly soft, about 4 minutes. Pour in the wine and simmer until the wine is nearly evaporated, about 2 minutes, stirring up any brown bits. Add the stock and continue to cook until the liquid is absorbed and the leeks are soft and sludgy, about 4 minutes more, stirring frequently. (If the pan dries out before the leeks are fully cooked, add chicken stock 1 to 2 tablespoons at a time.) Remove from the heat, stir in the tarragon, and season with black pepper. Taste for seasoning and add more salt if desired. Keep warm.

Heat the oven to 350 degrees.

Place the salmon filets in a baking dish. Brush with olive oil and season with salt and Aleppo pepper flakes (or additional black pepper). Transfer to the oven and cook until just cooked through, 20 to 25 minutes, depending on the thickness of the salmon.

Divide the leek compote between serving plates. Arrange the salmon over the leeks. Sprinkle the chives and lemon zest over the plates and garnish with additional tarragon. Serve with lemon wedges. — (dpa)

(Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com)