Pepper-coated salmon with leeks (Low-calorie)

                           

 Makes 4 servings

• 1¼ pounds salmon fillets, cut into 4 equal pieces
• ½ teaspoon salt
• ½ teaspoon cracked pepper
• 2 tablespoons unsalted butter
• 2 leeks (12 ounces), well washed and thinly sliced (3 cups)
• 1 shallot, chopped
• 2 teaspoons all-purpose flour
• ½ cup dry white wine
• 2 tablespoons heavy cream

1. Preheat oven to 375F.
2. Place salmon on waxed paper ; sprinkle ¼ teaspoon salt and the pepper on both sides of fish, pressing to adhere.
3. Heat butter in heavy ovenproof skillet (cast iron) over medium heat ; add leeks and shallot, cook, stirring, 6 minutes until softened.
4. Stir in remaining ¼ teaspoon salt, the flour and wine ; bring to simmering.
5. Remove from heat ; place salmon fillets on lekk mixture.
6. Bake in preheated oven for 12 minutes until the fish is cooked through, turning fish over halfway through cooking.
7. Place fish on dinner plates ; stir cream into leek mixture until combined.
8. Spoon over fish and serve, or serve leek mixture on the side.

BON APPÉTIT