Salmon with Tarragon Leek Sauce

I am in a funk. It isn't just writers block or food funk. I just can't seem to be very inspired by much the last few days. There is plenty to do. I need to clean the house, fold laundry, organize, exercise, plan for Christmas, file and more. I could take the kids to the park more or play more. I could write some other ideas that have been rolling around in my head. But really nothing is inspiring me or motivating me beyond the absolute necessary. I cannot even seem very motivated to cook. What is wrong with me? Did the 12 kids and 7 moms I had for dinner and movie last Friday just wear me out that badly? Am I getting sick?

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

Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.

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.