Salmon with Wine, Leeks, and Garlic

• 4 (4 to 6 ounce) pieces skinless salmon fillet (about 1 inch thick)
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 1 large leek (white and pale green part only), halved lengthwise, rinsed, and sliced crosswise (about 3/4 cup)
• 2 garlic cloves, minced
• 3/4 cup dry white wine
• 2 tablespoons snipped fresh fines herbes
• 1 tablespoon heavy cream

1. Season the salmon with salt and pepper; set aside.
2. Melt the butter in a large skillet over medium heat. Add the leek and cook, stirring, until tender but not brown, 4 to 5 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more.
3. Add the wine and bring to a boil; place the salmon fillets in the pan. Return the wine to a boil and reduce the heat. Cover and simmer until the salmon flakes easily when tested with a fork, 8 to 10 minutes.
4. Transfer the salmon to a plate and cover with foil to keep warm. Increase the heat and boil the sauce until reduced to about 1/3 cup. Swirl in the fines herbes and cream. Season the sauce with salt and pepper. Serve the salmon with the sauce.

Makes 4 Servings