Baked Salmon And Leeks

• 4 pieces salmon fillets
• 1 medium leek, well washed and sliced thin
• 1/3 c. halved mushrooms
• 3 Tbsp. quality, light olive oil
• 3/4 c. Pinot Noir wine
• 1/2 c. fish stock or water
• salt
• freshly ground white pepper
• cooked rice
• snipped fresh parsley

1. Arrange fillets in well oiled baking dish.
2. In small skillet, lightly saute leeks and mushrooms in oil, about 4 minutes.
3. Add wine and stock; season lightly with salt and pepper to taste. Bring liquid to a boil, stir, reduce heat, cover and simmer several minutes until leeks are tender but still firm.
4. With slotted spoon, transfer vegetables to top of fish, cover and bake in preheated 350u0b0 oven for about 15 minutes.
5. Allow about 9 minutes per inch thickness of salmon.
6. Reduce pan liquid by half over high heat, whisking continuously.
7. Serve fish with sauce over cooked rice; garnish with snipped parsley.

salmon, thin, mushrooms, light olive oil, wine, fish stock, salt, freshly ground white pepper, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463411 (may not work)