Salmon on a Bed of Leeks
4 small leeks
2 teaspoons butter or margarine
1/2 cup dry white wine or vermouth
2 (6-oz.) salmon fillets
2 tablespoons grated Gruyère cheese
Trim green tops and root ends from leeks; slit vertically into quarters, leaving
1/3 inch intact at root end. Separate sections and wash under cold running water;
drain well. In 10-inch sauté pan, melt butter over medium heat. Add leeks
and cook 2 to 3 minutes, stirring often, until leeks are wilted. Stir in wine,
arrange salmon on leeks, sprinkle with salt and pepper. Reduce heat to low,
cover and cook 5 minutes. Sprinkle cheese over salmon, cover and cook another
3 to 5 minutes or until salmon is opaque around edges and firm and cheese is
melted. Transfer to warm dinner plate with broad spatula and serve immediately.
Serving Size: 2.