Copper River Run 4 wild salmon filets 2 cups leeks, sliced 1 cup heavy cream 1 tsp coarse ground salt 1/4 tsp black pepper 2 Tbs unsalted butter olive oil

1 Slice the root-end off of the leek and discard. Remove the top inch of the dark green ends. Cut the leek in half lengthwise from the white root-end to the green leaf-end Separate each layer and rinse under cold water to remove the residual dirt. Set aside on a towel to dry.

2 In a pan over Medium-Low Heat, simmer the cream, salt & pepper for 2-3 mins. Add the butter and stir continually until it melts. Once melted, simmer for 5 mins.

3 Slice the leeks (the whites and the greens) into 1/4-inch slices. Add them to the sauce and cook for 8-10 mins, stirring occasionally.

4 Heat a second pan over Medium Heat and add just enough olive oil to coat the bottom. Wait for the oil to come to temperature (1-2 mins). Add the salmon. (If the salmon still has the skin on it, you can either remove it if you have Food Network knife skills, or just cook it with the skin on and remove the skin after it’s cooked. In this case, start cooking the salmon skin-side down and add 1 extra minute of cook time to this side.)

5 Cook the salmon until you see them heating through (changing color) halfway up the thickest part of the filet. If the salmon is 1/2-inch to 3/4-inch thick, you’ll only need about 3 mins on the first side. Flip the salmon and cook the second (or non-skin side) for 2-3 mins. For 1-inch filets: 5 mins, flip, 3-4 mins.

6 Remove from the pan and plate. Spoon the leek sauce over the top (as much or as little as you desire). Serve with lemon wedges and some tasty bread for the obligatory sauce-sopping.