- 2 roma tomatoes (tomatoes on the vine also work)
- 1 medium leek
- Be sure to wash these, these vegetables are very dirty!
- Here is a video on how to cut/clean leeks
- 1/3 cup dry white wine or vermouth
- 3/4 cup vegetable or chicken broth
- 2 TBS chopped fresh tarragon leaves
- 1 cup frozen peas
- 12 ounces skinless salmon fillet
- 1/4 cup heavy whipping cream
- 8 small red new potatoes, cooked and quartered
One item to note about this recipe, make sure to cook the potatoes ahead of time! I got to the end of the recipe and realized I had uncooked potatoes, not cooked potatoes!
Cut the tomatoes and squeeze out seed sacs, dice tomatoes and set aside. (I also think you could use store bought diced tomatoes in a can)
Cut root end and green tops off the leek. (See video above). Slice the leek thinly crosswise. Melt the butter in an 8-9 inch wide saute pan over medium-high heat and add leek; sprinkle with salt. Cook, stirring often, until leek is very soft, about five minutes.
Pour in the wine and cook until almost evaporated, about 1 minute. Add the tomatoes, broth and tarragon and bring to a boil. Stir in the peas, reduce heat to medium, and simmer, until peas are tender, 5-8 minutes.
Meanwhile, rinse salmon and pat dry with paper towels. Cut fish crosswise into strips about 2 inches wide, then cut strips into 2 inch pieces.
Once peas are tender, stir the cream into the pan and let come to a boil. Place salmon in pan and reduce heat to medium, cover and cook until salmon is still slightly pink in center about 5 minutes. (I cooked 8-9 minutes to ensure salmon was done).
Divide the cooked potatoes between 2 shallow bowls, ladle salmon ragout over and garnish with any extra tarragon leaves.
** Adapted from “Braises and Stews” cookbook