There are just no good words or thoughts. I cannot wax poetic or even offer you anything remotely interesting to think about or to eat. My head is heavy.
So here is a dish I made a couple weeks ago to tide you over until I get some spunk back. I had some leeks and some salmon and was craving Tarragon which is one of my favorite herbs. And what do you know... I found this on the Epicurious site! I modified mine and just threw in rough guesses at the ingredients to make just enough for myself. I didn't have vermouth so substituted some white wine vinegar as per the suggestions on this site: http://whatscookingamerica.net/alcoholsub.htm
I served the salmon on a bed of rice with steamed artichoke on the side. I cannot say it was the best I've ever had. But it was a good meal and my daughter did eat a little of the salmon. For a mid-week dinner for me and the kiddos, it was just right.
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
Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.