Warm Fillet of Salmon With Banyuls Sauce

1. 1

   Simmer the leeks in water until very tender, about 10 minutes.

2. 2

   Drain.

3. 3

   Refresh under cold water and drain again.

4. 4

   Place in a blender.

5. 5

   Add the cinnamon and oil, and blend until finely pureed and emulsified.

6. 6

   Season to taste with salt.

7. 7

   Preheat oven to 150 degrees.

8. 8

   Cut the salmon into 6 uniform portions.

9. 9

   Heat the butter in 1 or 2 heavy oven-proof skillets.

10. 10

    Sear the salmon, flesh side down, for 1 minute, Turn the fillets, skin side down, and sear very briefly.

11. 11

    Transfer the fish, still in the skillet(s), to the oven.

12. 12

    Bake for 5 to 15 minutes, depending on the thickness of the fillets, until the fish is medium-rare.

13. 13

    Place 1 fillet, skin side up, on each of 6 warm plates.

14. 14

    Beat the leek-flavored oil with the wine and vinegar, and spoon onto each of the plates alongside the fish.

15. 15

    Garnish with 2 or 3 strands of chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.