Salmon with Tarragon-Leek Sauce

• 8 tablespoons (1 stick) butter
• 4 large leeks (white and pale green parts only), chopped (about 4 cups)
• 1 1/4 cups dry vermouth
• 1 1/4 cups whipping cream
• 1/4 cup chopped parsley
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
• 8 6-ounce salmon fillets
• All purpose flour
• Additional chopped fresh parsley

1. Melt 4 tablespoons butter in large skillet over medium-low heat.
2. Add leeks and saute until soft and transparent, about 15 minutes.
3. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes.
4. Add cream and boil until thickened to sauce consistency, about 2 minutes.
5. Stir in 1/4 cup parsley and tarragon.
6. Season to taste with salt and pepper.
7. Remove from heat, cover to keep warm.
8. Sprinkle salmon with salt and pepper.
9. Dust salmon lightly with flour.
10. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat.
11. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
12. Transfer salmon to plates.
13. Spoon sauce over salmon.
14. Sprinkle with additional parsley and serve.

butter, leeks, whipping cream, parsley, tarragon, salmon, flour, parsley

Taken from www.epicurious.com/recipes/food/views/salmon-with-tarragon-leek-sauce-100481 (may not work)