Salmon with Tarragon-Leek Sauce

1. 1

   Melt 4 tablespoons butter in large skillet over medium-low heat.

2. 2

   Add leeks and saute until soft and transparent, about 15 minutes.

3. 3

   Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes.

4. 4

   Add cream and boil until thickened to sauce consistency, about 2 minutes.

5. 5

   Stir in 1/4 cup parsley and tarragon.

6. 6

   Season to taste with salt and pepper.

7. 7

   Remove from heat, cover to keep warm.

8. 8

   Sprinkle salmon with salt and pepper.

9. 9

   Dust salmon lightly with flour.

10. 10

    Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat.

11. 11

    Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.

12. 12

    Transfer salmon to plates.

13. 13

    Spoon sauce over salmon.

14. 14

    Sprinkle with additional parsley and serve.

* Per serving · 4 servings · Values may vary.