Salmon with Sesame Vegetables

prehfus

 

  • 2 skinless 6 ounce salmon filets
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • 4 Tablespoons unsalted butter
  • 1 medium leek, (white and green parts only)  thinly sliced and washed well
  • 1 medium carrot, thinly sliced on the diagonal
  • 2 teaspoons peeled, grated, fresh ginger
  • 1 large clove garlic, minced
  • 3/4 cup dry white wine
  • 1/2 cup bottled clam juice
  • Toasted sesame seeds

Brush both sides of salmon filets with sesame oil.  Season with salt and pepper.

Sear salmon in a skillet over high heat until just cooked through, about 2 minutes per side.

Transfer salmon to a platter.

Reduce heat to medium.  Melt 1Tablespoon butter in the same skillet.  Add leek, carrot, ginger, and garlic and sauté until carrot is just tender, about 4 minutes.

Spoon vegetables over salmon, dividing evenly.

Tent salmon with aluminum foil to keep warm.

Add wine and clam juice to the skillet and boil until liquids are reduced to a glaze, about 10 minutes.

Whisk in remaining 2 Tablespoons butter.

Spoon sauce over salmon filets and vegetables.  Sprinkle with toasted sesame seeds.

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