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1
Cook's note: To clean leeks for this recipe, discard outer layer and trim the root end and dark green leaves.
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2
Cut crosswise into 1/2 inch pieces, place in a bowl and cover with cool water.
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3
Let sit for about 10 minutes to allow sediment to fall to the bottom of the bowl; drain and pat dry with paper towels.
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4
Preheat over to 350F.
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5
Heat a medium skillet over medium heat, add bacon and cook for 8 minutes or until crisp.
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6
Transfer bacon to a small plate and pour all but a teaspoons of bacon grease into a small bowl.
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7
Return the skillet to the stove and increase the heat to medium-high.
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8
Add 1 tsp of the butter and the mushrooms, then season lightly with salt and pepper.
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9
Cook, stirring often, for about 5 minutes, ntil the mushrooms release their moisture and it then evaporates.
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10
Add to the bacon on the plate.
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11
Return the skillet to medium high heat.
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12
Add the leek and shallot, stirring to coat with the butter and bacon fat.
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13
Season lightly with salt and pepper.
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14
Cook, stirring often, for about 5 minutes or until the vegetables are starting to brown.
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15
Add the wine and thyme and bring to a boil.
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16
Cook for about 3 or 4 mintes or until the wine has reduced by half.
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17
Season the salmon lightly on both sides with salt and pepper then place in the skillet, skin side down.
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18
Cover tightly and transfer to the over.
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19
Quick braise for 7 to 8 minutes, checking to make sure that the liquid is barely bubbling.
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20
(Reduce heat accordingly if it is bubbling too hard.
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21
).
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22
The salmon will be done when it is opaque on the outside yet slightly translucent in the center.
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23
Transfer the cooked fillet to a service plate; cover loosely while you finish the sauce.
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24
Use a fine mesh strainer to strain the liquid into a bowl, pressing on the vegetables and thyme to extract as much liquid and flavor as possible.
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25
Discard the solids.
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26
Return the strained liquid to the skillet and place over medium heat.
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27
Cook for a few minutes, until the wine is reduced is redced by one third, then whisk in the remaining tsp of butter.
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28
Add the reserved bacon and mushrooms, stirring to combine.
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29
Cook for a minute or so until heated through; taste and adjust the seasoning as necessary.
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30
Spoon the sauce over the salmon and serve hot.
