Copper River King Salmon with Oyster Mushrooms and Leeks

Serves 4

• 4 6-8 oz. salmon fillets scaled skin on center cut
• 4 cups leeks, white part with a little of the green, sliced 1/4 inch, rinsed well in a colander
• 1 clove garlic, minced
• 11/2 cups oyster mushrooms, sliced
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 1T olive oil
• 2 T butter
• 1 t chopped fresh oregano or 1/2 t dried
• 1 t chopped fresh savory or 1/2 t dried
• 1 chopped fresh thyme or 1/2 t dried
• Salt and pepper

Pre heat oven to 375º

Season salmon portions with salt and pepper

Heat a large pan over med-high heat; add butter and sauté leeks and garlic for about 5 min., reduce heat to med., add mushrooms, stock, wine and herbs and simmer until leeks are tender and most of the liquid is absorbed (15 to 20 min.), keep warm under lowest heat. I add a splash of olive oil if sauce gets too dry

Dust top and bottom of fillets with Drakes batter mix or seasoned flour

Heat a large heavy pan or skillet over high heat; add olive oil and when oil is hot add salmon fillets skin side up

Sear for 2-3 min. or until fillet forms a golden brown crust

Flip and pop into oven for another 8-12 min. (follow the Canadian rule- 10 min. per inch of thickness)

Since these Copper River salmon fillets can be very big and thick be careful not to over cook. Check after 10 min. cooking time by gently cutting into thickest part of fillet.

As soon as fillet is barely opaque in center, serve on top of sauce