Salmon Braised In Winter Vegetable Essence

• 1 tablespoon olive oil
• 2 large leeks, rinsed and cut into 1 inch rounds
• 2 large endives, halved, cored and cut into 1-inch strips
• 1/2 cup white wine
• 3/4 cup roasted vegetable broth (see recipe)
• 2 tablespoons horseradish
• 4 4-ounce salmon filets, skinned
• Salt and freshly ground black pepper to taste

1. Over medium flame, heat the oil in a pot that has a steamer insert.
2. Add the leeks and endive and cook until they begin to brown, about 2 minutes.
3. Add the whitewine and use a wooden spoon to scrape the pan well.
4. Add the vegetable broth and the horseradish and bring liquid to a boil.
5. Season the salmon lightly with salt and pepper and place it in the steamer over the vegetables.
6. Cover and steam until salmon is cooked, about 5 minutes.
7. Remove steamer, divide the vegetables among four plates.
8. Top with salmon filet.
9. Gently ladle sauce over each and serve.

olive oil, leeks, endives, white wine, vegetable broth, horseradish, salmon filets, salt

Taken from cooking.nytimes.com/recipes/8467 (may not work)