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1
To prepare the leeks, melt the butter in a skillet.
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2
Add the leeks and sweat until translucent.
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3
Drain any excess butter and/or liquid.
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4
Deglaze the pan with the creme fraiche and continue cooking until the leeks are tender.
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5
Set aside.
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6
Preheat the oven to 350 degrees F.
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7
To prepare the sauce, reduce the vermouth to almost dry in a small saucepan.
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8
Add the veal stock and reduce by half.
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9
The resulting sauce should be the consistency of a light glaze.
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10
Mount with the butter and add the fresh dill.
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11
Adjust the seasoning with salt and pepper.
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12
Set aside.
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13
The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet.
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14
Add the tomato and the olive oil and toss.
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15
Cover the skillet with aluminum foil and transfer to the oven until soft.
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16
To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper.
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17
Heat an oven-proof saute pan until very hot.
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18
Lay the salmon in the hot pan, skin side down.
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19
Cook the skin side until the fish is almost cooked through and the skin is very crispy.
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20
Turn the fillet and continue cooking.
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21
Remove the skin and any dark colored patches on the salmon.
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22
On a flat-top or in another pan, crisp the skin.
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23
Finish the salmon in the oven.
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24
To serve, ladle the sauce onto a serving plate.
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25
Using a ring mold, shape the leeks in the center of the plate.
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26
Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill.
