Roasted Salmon Fillets with Velvety Leeks and Mushroom Gravy

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Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hour

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Allow me to introduce you to a mouthwatering dish that combines delicate roasted salmon fillets smothered in a rich, velvety leeks and mushroom sauce. I assure you that the meticulous instructions laid out below will render this sophisticated meal incredibly accessible and enjoyable for everyone. Once you try it, you’ll wonder why you didn’t indulge sooner!

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Ingredients:

2 pounds (32 oz) raw salmon fillet, skin removed
¼ cup fresh leeks, finely diced
2 tablespoons (30 ml) fresh shallots, peeled and finely diced
8 oz (225 g) pre-sliced white button mushrooms
¾ cup (175 ml) heavy whipping cream
¼ cup (55 g) unsalted butter
½ cup (125 ml) Marsala cooking wine
½ teaspoon fresh thyme leaves, finely chopped
Salt and black pepper, to taste
1 tablespoon chopped garlic
1 teaspoon (5 ml) tomato paste
4 oz (115 g) fresh leeks, cut into matchstick-sized pieces (julienne)

Instructions:

Begin by preheating your oven to 325°F (165°C).
Set aside your prepared ingredients, making sure your salmon fillet is properly trimmed of skin. Season both sides lightly with salt and pepper.
Heat a skillet over medium temperature and add the butter, swirling gently to coat the bottom of the pan. Introduce the mushrooms, diced leeks, shallots, garlic, tomato paste, marsala wine, and thyme into the pan. Cook this mixture for 5 minutes, stirring occasionally to combine flavors.
Pour in the heavy cream, continuing to simmer the sauce for an additional 20 minutes. Occasionally stir to achieve optimal consistency.
Sample the sauce and add salt and pepper accordingly to suit your palette. Should the sauce prove too thin, mix in a small quantity of cornstarch to thicken.
Place the seasoned salmon fillet on a separate baking tray and transfer to the preheated oven. Roast for approximately 20 minutes, checking regularly to ensure perfectly cooked fish. Ideally, the center should appear opaque while retaining moisture.
Plate the roasted salmon fillet immediately upon removal from the oven, liberally spooning the luscious leeks and mushroom sauce overtop. Complete the ensemble with decorative garnishes of fresh leeks Julienne, if desired.

Serve warm with crusty bread or steamed vegetables to round out this delightful entrée. Enjoy.

Servings: 6

Nutritional Information (per serving):