Salmon a L’Unilatéral with Creamy Leek Sauce

I discovered this sumptuous yet simple dish at a famous Danish Restaurant (Flora Danica) on the Champs Elysees of Paris. They grill the salmon on one side only and cook it until it is just about warm inside. ..served very rare –flavorful and moist. I love salmon this way. Of course if you are going to insist on having your salmon well done, dry and flaky, you can turn it over and cook the second side for a few minutes longer – but you will not enjoy it as much as I will! I guess you can also choose to find a happy medium. Prepare the sauce and when ready start grilling the salmon.

Salmon
4 pieces of salmon with skin still attached (as thick as possible) about 4 ounces each
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Olive Oil
On the grill or in a non-stick pan
Brush some olive oil on the meat side of the salmon
Place salmon skin side down on the grill.
Salt with coarse salt
Let grill for about 6-12 minutes.
When skin is nice and crispy and the salmon just warm enough to enjoy, but still fairly dark in color – it is ready to serve.

Leek Sauce
2 tablespoon unsalted butter
4 tablespoons finely chopped shallots
½ lb leek whites, cleaned and finely chopped
½ cup dry white wine
1 cup heavy cream
3 tablespoons peanut oil
salt and pepper
In a saucepan combine butter, shallots, and leeks. Cook over medium heat for 2 minutes, stirring. Add wine and cook until most of the wine has evaporated. Add the cream and salt and pepper and bring to a boil. Lower heat and simmer for 5 minutes. Keep sauce warm.

Gerard’s Wine Suggestions

Salmon is a « fatty fish » and needs a dry white wine such as a Riesling, Chardonnay or Sauvignon Blanc. For the Salmon a l’Unilatéral, I recommend a Petit Chablis 2010 de chez Jean-Marc Brocard,  a lively wine with exotic fruit flavors. $15.99 at Arlington Wines, or a Viré-Clessé 2008 from Chanson Père et Fils, one of the best white wines of the Macon area combining suppleness and minerality. $16.99 chez Arlington Wines.