Debs Best Recipes  

• 6 6 oz salmon fillets
• 3 tbs lemon juice
• 2 tsp salt
• 2 tsp ground black pepper
• 1/4 cup olive oil

Marinate salmon with all the above ingredients. While marinating, make the stewed leeks.

Stewed leeks

• 1/2 c butter
• 10 c leeks
• 5 T white wine
• 1 t minced garlic
• 1 1/2 c chicken stock
• 1/2 c creme fraiche
• 3 T chopped parsley
• 1 1/2 T lemon juice
• 3/4 t tabasco sauce
• salt to taste

Remove uppermost green portion from the leeks. Cut leeks in half lengthwise, then cut into thin, half-moon slices. Place in colander and rinse well.

Melt butter in large pot. Add leeks, white wine, stock, salt and garlic. Cook over low heat for approximately 10 minutes.

Stir in creme fraiche, chopped parsley, lemon juice and tabasco. Set aside.

Sweet & Sour Chambord Sauce

• 1 T oil
• 2 T scallions, sliced
• 1 T garlic, minced
• 3/4 c chicken stock
• 1/2 c chambord
• 3 T rice vinegar
• 2 t soy sauce
• 2 t honey
• pinch black pepper
• 2 T ginger
• 1 T cornstarch

Heat oil. Add scallions, garlic and ginger. Cook for 20 seconds. Do not brown.

Add chicken stock, chambord, rice vinegar, soy sauce, honey and pepper. Cook over low heat for 2 minutes. Mix cornstarch with a tablespoon of water; add to the sauce. Cook for an additional 2 minutes. Strain through a fine mesh strainer. Can be made ahead.

For Salmon:

Barbeque salmon on high heat for about 3 minutes on each side. Serve leeks and salmon with Chambord Sauce below.