- 2 salmon steaks
- 1 cup chicken broth, or water
- 1 tablespoon shallot
- 1 tablespoon butter
- 1 leek
- Cut off and discard the top 1/2 to 2/3 of the green portion of the leek. Slice the leek length wise and rinse thoroughly under the tap to remove the sand and grit. Then rough chop the leeks
- Remove the skin from the shallots, rough chop. Since the size varies a lot, have enough that if they were minced they would fill a Tbsp.
- In a heavy skillet over high heat, bring to a boil the chicken broth, shallots and leeks. Reduce heat and cook at a very gentle boil until the leeks are very soft (about 5 to 8 minutes generally). With a slotted spoon remove the leeks and shallots to a blender or food processor. Add the butter to the leeks and about 1 Tbsp of the cooking liquid. Puree until smooth, adding more cooking liquids if it is too thick.
- Add the salmon steaks to the cooking liquids; reduce heat to low, cover and simmer for 3 minutes. If using fillets with the skin, start with the skin side up. Gently turn over the steaks and simmer another 3-4 minutes (covered).