Warm Fillet of Salmon With Banyuls Sauce

• 1/2 cup very finely minced leeks
• Water
• Pinch of cinnamon
• 1/2 cup olive oil
• Salt to taste if desired
• 1 3/4 pounds fillet of salmon in one piece, with the skin left on
• 2 tablespoons butter
• 13 cup Banyuls or other sweet fortified red wine (see note)
• 1 tablespoon red-wine vinegar
• A few fresh chives for garnish

1. Simmer the leeks in water until very tender, about 10 minutes.
2. Drain.
3. Refresh under cold water and drain again.
4. Place in a blender.
5. Add the cinnamon and oil, and blend until finely pureed and emulsified.
6. Season to taste with salt.
7. Preheat oven to 150 degrees.
8. Cut the salmon into 6 uniform portions.
9. Heat the butter in 1 or 2 heavy oven-proof skillets.
10. Sear the salmon, flesh side down, for 1 minute, Turn the fillets, skin side down, and sear very briefly.
11. Transfer the fish, still in the skillet(s), to the oven.
12. Bake for 5 to 15 minutes, depending on the thickness of the fillets, until the fish is medium-rare.
13. Place 1 fillet, skin side up, on each of 6 warm plates.
14. Beat the leek-flavored oil with the wine and vinegar, and spoon onto each of the plates alongside the fish.
15. Garnish with 2 or 3 strands of chives and serve.

leeks, water, cinnamon, olive oil, salt, fillet of salmon, butter, banyuls, redwine vinegar, chives

Taken from cooking.nytimes.com/recipes/5599 (may not work)