Salmon With Creamed Leeks, Red Bell Pepper And Asparagus

• 1 tsp olive oil
• 1 tsp butter + 1 tablespoon butter
• 2 salmon fillets w/o skin
• 1 leek
• 1 red bell pepper
• 1 bunch asparagus
• 1/3 cup half & half (add more if thinner consistency is desired.)
• 1/3 cup chicken broth
• 3 +/- tsp dried tarragon
• 1 tablespoon flour
• salt & pepper to taste
• crushed red pepper to taste

1. Cut the leek in half, use the green and some of the white, cut into thin slices. (discard hard fibrous section). Place cut leeks in bowl of water to clean; rinse with water and repeat if necessary. Place leeks on towel to dry.
2. Slice bell pepper into thin strips and cut to 2" pieces.
3. Discard hard end of asparagus and cut into 2" pieces.
4. Set peppers and asparagus aside.
5. Heat olive oil and and 1 tsp butter in medium skillet. Add salmon, salt and pepper to taste and saute both sides till brown. Remove to plate and tent to keep warm.
6. Add leeks and saute, after two minutes add red bell pepper, asparagus, 2 tsp of tarragon, salt and pepper to taste. Saute a couple of more minutes leaving asparagus and red bell pepper still crisp. Remove to bowl & keep warm.
7. Melt 1 tbls butter in skillet and add 1 tbls flour to make rue, quickly add half & half and chicken broth stirring quickly to incorporate, stir until thickened, salt and pepper to taste. Add remaining tarragon and crushed red pepper.
8. Add red bell pepper, leeks and asparagus to creme sauce and place salmon fillets on top. Reheat for a couple of minutes on low.
9. Place creamed vegetables on plate top with salmon and more creamed vegetables.

olive oil, butter , salmon, leek, red bell pepper, asparagus, chicken broth, flour, salt, red pepper

Taken from www.epicurious.com/recipes/member/views/salmon-with-creamed-leeks-red-bell-pepper-and-asparagus-50186614 (may not work)