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Salmon with Leeks, Potatoes, and Bacon

Salmon with Leeks, Potatoes, and Bacon

A bistro style meal that pairs well with wines from Burgundy.
Course Main Dishes and Wine Pairings
Cuisine French
Keyword Salmon with Leeks, Potatoes, and Bacon
Servings 4
Author Jane, adapted from "Parisian Home Cooking," by Michael Roberts


  • 2 large leeks, well washed, white part only, sliced into 1/4 inch rounds
  • 1/4 lb. applewood smoked bacon, finely diced
  • 1 lb. medium sized Yukon Gold potatoes, peeled, and sliced into 1/4-inch rounds
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 cups low sodium chicken broth
  • 1/4 cup white wine vinegar
  • 1 teaspoon salt
  • freshly ground black pepper
  • 4 4 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.