Serves 4

4 salmon filets, 7 ounces each (cut your own or buy pre-cut)

2 tablespoons extra virgin olive oil

1/2 teaspoon cracked black pepper

1 thyme sprig

1/4 cup balsamic vinegar

2 cups rich port

2 tablespoons heavy cream

5 tablespoons butter, cut into 5 pieces

coarse salt and white pepper

1/3 cup minced leeks

fresh marjoram or dill for garnish

If cutting your own salmon, purchase a filet and remove skin. Slice the filet across about 1 3/4 inches wide, set aside until all pieces are cut. Carefully cut the filet piece down the center almost to the bottom,

but do not cut through. Separate the two pieces and flatten out to create a nicely shaped salmon filet about 7/8^” thick.

Heat 1 tablespoon of olive oil in wide, deep sauté pan over medium heat. Add cracked pepper and thyme, sauté for 4 minutes. Add vinegar and port — raise the heat and bring to a boil until there is only a 1/2 cup left (approx. 8-9 min.).  Remove pan from heat and whisk in cream, then the butter 1 piece at a time. Pour the sauce through a fine mesh sieve, discard solids. Season sauce with salt and white pepper, cover and keep warm.

Put remaining tablespoon of oil in wide sauté pan, set over medium heat, put in leeks. Season both sides of salmon with salt and pepper. Cook salmon until lightly browned, about 2 to 3 minutes. Turn over and cook another 2 to 3 minutes. Salmon should be lightly underdone in center, do not over cook. Arrange filet on dinner plate and drizzle a tablespoon or 2 of sauce over salmon. Garnish with fresh marjoram or dill.