Recipe
1 1/2 to 2 lb skinless salmon fillet, divided into about 4 equally-sized portions, seasoned with salt & pepper
2 tbsp olive oil
2 leeks, white and light green parts only, halved lengthwise, sliced thin
2 sprigs fresh thyme
2 ribs celery, sliced thin
2 garlic cloves, minced
1 tsp orange zest
1/2 c orange juice (I squeezed two oranges instead of using bottled OJ)
1 orange, peeled and segmented
2 tbsp butter
salt & pepper
Heat the oil in a dutch oven over medium-low heat and saute the leek, thyme, and a pinch of salt, about 8-10 minutes. Stir in the garlic, celery, and orange zest, cook briefly, and remove from heat. Lay the salmon skin-side down, cover, and cook at 250 for about 25-30 minutes. Remove the salmon, then stir the OJ into the leeks etc. Simmer over medium-high for a couple minutes until thickened. Remove from heat and stir in the butter and orange slices, Pour sauce over the salmon and serve/eat.
Notes
The salmon on its own is nothing special, just cooked on low heat with basic seasonings. The sauce is incredible though. It's sweet (orange) and savory (leek); the butter also adds some important richness.
This is actually the more elaborate version of the recipe. The basic version has no orange, and white wine instead of OJ.
