Another Yummy Recipe!

We made this recipe Tuesday night and it was delicious!  One of my old Creighton buddies, Kathy, had posted it on Facebook and since we've been trying new dishes lately, I thought we'd give it a shot.  I had always wanted to try a recipe with leeks (I'm a bit of a green onion lover!) so this was a perfect fit...PS They're not kidding about how dirty leeks are!  Be sure you clean them VERY well :-)

Rachel Ray's Super Herbed Sautéed Salmon with Creamy Leeks and Bacon
--Try halibut, mahi-mahi, or tilapia….chicken works too!--

3 Tbs EVOO
6 bacon slices, chopped
3 lg leeks, super dark green parts and roots discarded
2 large garlic cloves, finely chopped
½ tsp dried thyme
1 large pinch of red pepper flakes
2/3 cup white wine
1 ½ cups chicken stock
¼ cups half and half or heavy cream (we used 2% milk and it did the trick!)
(4) 6-ounce portions salmon fillet, skin removed (we used about 1lb. chicken instead)
½ cup fresh flat-leaf parsley, chopped
3 sprigs fresh dill, chopped
Zest of 1 lemon (we used lemon-pepper seasoning)
Salt and Pepper to taste

Preheat a lg skillet over medium heat with 1 Tbs of EVOO, once around the pan. Add the chopped bacon and cook, stirring every now and then, until crisp, about 2 to 3 minutes. While the bacon is getting crisp, get the leeks ready.

To clean the leeks, cut each in half lengthwise, and then thinly slice each half into half moons. Fill a large bowl with cold water, transfer the sliced leeks to the water, swish and swoosh the leeks around in the water, and then let them sit without messing with them for a minute. Using your hands, skim the leeks from the water without disturbing the grunge that has settled to the bottom. Drain the leeks thoroughly, feeling them for grit. If you feel some, repeat the cleaning process with a clean bowl of water. Don’t forget to thoroughly wipe off your cutting board after chopping the leeks, otherwise the next thing you chop of the board will have sand and grit in it.

Once the bacon is crisp, remove it from the skillet to a paper-towel-lined plate and reserve. Don’t wipe the skillet out; there is lots of bacon flavor in there. Return the skillet to the stovetop over medium heat and add the leeks, half the garlic, the thyme, red pepper flakes, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the white wine and cook for 1 minute, then add the chicken stock and half-and-half. Bring the mixture up to a simmer, then turn down the heat to medium low. Simmer the mixture for about 10 to 12 minutes, until tender and creamy.

While the leeks are cooking, start the salmon. Season the salmon on all sides with some salt and pepper. On a plate, combine the parsley, dill the remaining garlic and the lemon zest. Gently press one side of each salmon fillet into the herb mixture. Preheat a medium or lg nonstick skillet over medium heat with the remaining 2 TBS of EVOO. Once the oil is hot, add the salmon fillets herb side down. Cook the salmon about 2 to 3 minutes on the herb side, then turn the heat up to medium high, flip the salmon and continue to cook for 4 to 5 minutes, or until cook through.

Add the reserved crispy bacon to the leeks and stir to combine. Divide the leeks among 4 serving plates. Top each pile of leeks with a portion of the salmon. Cut the lemon into wedges and squeeze the juice over the fish.