INGREDIENTS
- 1 leek, white part only, sliced
- 2 shallots, sliced
- 2 garlic cloves, sliced
- 2 slices applewood smoked bacon, diced
- Salt
- 2 tablespoons caraway seeds
- 1 cup riesling or other white wine
- 2 cups chicken stock
- 1 bay leaf
- 3 teaspoons olive oil
- 2 small carrots, sliced
- 3 tablespoons moutarde violette
- 4 6-ounce salmon fillets.
DIRECTIONS
- In a large skillet over medium heat, warm 2 teaspoons olive oil. Add carrots, leek, shallots, garlic, bacon and a pinch of salt and cover. Cook, stirring occasionally, until vegetables are soft but not brown, 15 minutes.
- Add caraway seeds and wine, raise heat to high and bring to a boil. Cook until wine is reduced to a syrup, about 8 minutes.
- Add chicken stock and bay leaf, and again bring liquid to a boil. Cook until sauce is reduced by 3/8 (you should end up with 3/8 cup), about 20 minutes.
- Discard bay leaf and transfer sauce to a food processor. Purée until smooth, then fold in moutarde violette. Season with salt to taste and keep warm.
- Heat a large, heavy grill pan or skillet over high heat. Rub salmon with remaining teaspoon of oil, and season with salt. Put salmon, skin-side down, in pan. Cook fillets for 5 minutes, then turn and cook to desired doneness, another 2 to 3 minutes. To serve, spoon some sauce on each plate and lay a salmon fillet on top.
*nyt recipe
