Grilled Salmon with Violet Mustard and Caraway Sauce

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