Herbed Sauteed Salmon with Creamy Leeks and Bacon

3 T olive oil
6 (turkey) bacon slices, coarsely chopped
3 large leeks, dark green and roots discarded
2 large garlic cloves
1/2 t dried thyme
1 large pinch red pepper flakes
salt and pepper
3/4 c white wine
1.5 c stock (chicken or vegetable)
1/4 c half and half or heavy cream
4 6-oz portions of salmon fillet, skin removed
1/2 c flat leaf parsley, chopped
3 sprigs fresh dill, chopped
zest of 1 lemon

Preheat a large skillet with 1 T olive oil. Add bacon and cook, stirring, until crisp, about 2-3 minutes. While bacon is cooking, prepare the leeks: cut each in half lengthwise, then thinly slice into half-moons. Wash leeks in a large bowl of water, then wait for several minutes for any grit to sink. Skim the leeks out of the water with your hands. If they are still gritty, repeat the process.

Put bacon aside on paper towels. To the skillet, add leeks, half the garlic, thyme, red pepper, salt, and pepper, and cook for 3 minutes. Add the wine and cook for one minute, then add the stock and half-and-half. Simmer, then turn down to medium low. Simmer for about 10-12 minutes, until tender.

While the leeks are cooking, season the salmon with salt and pepper. On a plate, combine the herbs, garlic, and zest. Gently press one side of the salmon into the mixture. Preheat a large nonstick skillet with remaining 2 T of oil. When the pan is hot, add the fillets herb side down. Cook 2-3 minutes, turn the heat up to medium high, flip the salmon and cook for 4-5 more minutes.

Add bacon to leeks. Serve salmon on top of leek-bacon mixture. Serve with lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user REBECCABRAND1.