A bistro style meal that pairs well with wines from Burgundy.
Course Main Dishes and Wine Pairings
Keyword Salmon with Leeks, Potatoes, and Bacon
Author Jane, adapted from "Parisian Home Cooking," by Michael Roberts
2largeleeks, well washed, white part only, sliced into 1/4 inch rounds
1/4lb.applewood smoked bacon, finely diced
1lb. medium sized Yukon Gold potatoes, peeled, and sliced into 1/4-inch rounds
1tablespoonfresh thyme leaves
2cupslow sodium chicken broth
1/4cupwhite wine vinegar
freshly ground black pepper
44 oz. salmon fillets (wild if possible)
Preheat oven to 375 degrees F.
In a 5-1/2 qt French (Dutch) oven, combine the leeks and bacon. Cook over medium high heat, stirring until the bacon renders its fat, about 3-5 minutes. Add the potatoes, thyme, and bay leaves and pour in the chicken broth and vinegar. Season with salt and pepper. Cover and place in the oven for 30 minutes.
Lay the salmon fillets on the potato/leek mixture, recover, and return to the oven for 10-12 minutes or until the salmon is cooked to desired doneness.
Transfer the salmon to a platter. Remove the bay leaves. To serve: In a shallow, wide rim soup bowl, portion out some of the potato/leek mixture and top with a salmon fillet.