Poached salmon with leek sauce

Ingredients

For the poached salmon:

2-pound salmon fillet

4 fresh dill sprigs

1 large onion, sliced

6 black peppercorns

2 cups white wine

For the leek sauce:

3 tablespoons extra virgin olive oil

1 small garlic clove, minced

2 large leeks, trimmed, cleaned, and cut into coins or half moons

1 teaspoon fine sea salt, more to taste

1/2 teaspoon freshly ground black pepper, more to taste

1 tablespoon unsalted butter

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Directions

To poach the salmon, place it in a skillet large enough to hold it (you can cut a whole size into pieces to make it fit).
Add the rest of the ingredients and enough cold water to cover the fish.
Bring the liquid to a boil, lower the heat to a simmer, and cover.
Cook for about 10 minutes, until the fish is opaque.
Turn off the heat and let sit for 5 minutes.
While the salmon is cooking, make the leek sauce: Heat a large frying pan over medium-high heat.
When hot, add the olive oil and garlic.
Once the garlic has softened, add the leeks, salt, and pepper.
Sauté the leeks over medium-low heat until tender, about 8 minutes.
Add the butter and stir to melt it into the sauce.
Cut the fish into four portions (if not already cut up).
Plate the fish and top with the sautéed leeks.
Drizzle with olive oil.