Poached Salmon with Creamed Leeks and Toasted Lemon Gremolata

Ingredients

• 2 lemons
• 2 carrots
• 2 celery ribs
• 2 cups water
• 1 ½ cups dry white wine
• 1 cup dry vermouth wine
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 teaspoon Alessi Pure Natural Kosher Salt
• ½ teaspoon ground white pepper
• 4 (6 oz) Alaska Seafood Sockeye Salmon Fillets, IWF

Steps

1. Halve lemons. Peel and small dice carrots; small dice celery. Combine in large saucepot: water, white wine, vermouth, thyme, oregano, salt, white pepper, carrots, celery. Squeeze lemons into pot, then add lemon halves as well.
2. Bring to simmer over medium-high. Reduce heat to medium-low; keep poaching liquid between 160°F–185°F. Remove lemon halves and discard. Place salmon into liquid and poach fish 7–8 minutes, until 145°F (and opaque and separates easily). Remove fish from pot. Serve over Creamed Leeks (see recipe), and top fish with Toasted Lemon Gremolata, if desired.
Always check fish for bones and cook to an internal temperature of 145°F.

Ingredients

• 1 large leek
• 4 tablespoons unsalted butter
• 1 tablespoon Gourmet Garden Chunky Garlic Stir-In Paste
• ½ cup dry white wine
• 1 cup Organic Valley Heavy Whipping Cream
• ¼ teaspoon seafood lemon & herb seasoning
• ¼ teaspoon Alessi Pure Natural Kosher Salt
• ¼ teaspoon ground white pepper

Steps

1. Cut and discard root end and green tops of leek. Cut leek lengthwise, then slice into ½-inch pieces (about 3 cups). Rinse sliced leeks well in large bowl of cold water. Carefully remove leeks from water and drain in a colander.
2. Add to medium saucepot over medium-high: butter, leeks, and garlic. Sauté 5–6 minutes, stirring occasionally. Pour in wine and continue cooking 2–3 minutes, until liquid has been reduced to almost dry.
3. Stir in heavy cream and cook 4–5 more minutes, until liquid has been reduced and thickened. Remove pot from heat and stir in seasoning, salt, and white pepper; serve.

Ingredients

• 4 cloves garlic
• 2 tablespoons Italian parsley
• 1 lemon, for zest
• 2 tablespoons olive oil
• ½ cup panko breadcrumbs
• ½ teaspoon Alessi Pure Natural Kosher Salt
• ¼ teaspoon ground white pepper

Steps

1. Chop garlic and parsley; zest lemon (2 teaspoons). Preheat medium sauté pan on medium 5–6 minutes. Pour oil in pan, then add breadcrumbs and cook 2–3 minutes, stirring often, or until lightly toasted.
2. Add garlic to pan; cook 2–3 minutes or until garlic is fragrant and breadcrumbs are golden brown. Transfer bread crumb mixture to medium bowl; combine with lemon zest, parsley, salt, and white pepper. Serve.
Serving suggestion: Divide gremolata over Poached Salmon and Creamed Leeks.