Serves6
- Active time:30 min
- Start to finish:1 hr
October 2009
For Rhubarb Glaze
-
1
lb
rhubarb stalks, cut into 1/2-inch pieces
-
1/3
cup
sugar
For Braised Leeks
-
3
large leeks (white and pale green parts only)
-
3
tablespoons
olive oil
-
3
teaspoons
water
For Salmon
-
6
(6-oz) pieces skinless wild King salmon fillet (1 1/4 to 1 1/2 inches thick)
-
2
tablespoons
mild olive oil or corn oil
-
Equipment
a long metal spatula
Make Rhubarb Glaze
-
Cook rhubarb and sugar in a 2- to 3-qt heavy saucepan over medium-high heat, stirring, until juices from rhubarb form a syrup with sugar and rhubarb begins to break down, about 5 minutes (syrup will be clearer if rhubarb doesn't fully disintegrate).
-
Strain rhubarb mixture through a fine-mesh sieve set over a large measuring cup, pressing on solids to extract as much syrup as possible and then discarding solids (you will have 1/2 to 3/4 cup syrup).
Braise Leeks
-
Halve leeks lengthwise and wash. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook leeks, cut sides down, until beginning to brown, about 5 minutes.
-
Add water and season leeks with 1/8 tsp each of salt and pepper. Cook over low heat, covered, until leeks are very tender, 20 to 25 minutes.
Grill Salmon while Leeks Braise
-
Prepare a grill for direct-heat cooking over medium-hot charcoal.
-
Rub salmon all over with oil and season with 3/4 tsp each of salt and pepper. Oil grill rack, then grill salmon, skinned side first, turning once, until browned and just cooked through (you'll know when to turn the fish because juices released from the sides of the filets will begin to coagulate like egg whites), about 8 minutes total.
-
Season salmon with salt and pepper and serve with braised leeks and rhubarb glaze.
COOKS' NOTE: Glaze can be made 2 hours ahead and kept at room temperature.
Leeks can be braised 2 hours ahead and kept at room temperature. Reheat, covered, before serving.
