Salmon with Tarragon-Leek Sauce

• 8 tablespoons (1 stick) butterbutter
• 4 large leeks (white and pale green parts only), chopped (about 4 cups)leek
• 1 1/4 cups dry vermouthdry-vermouth
• 1 1/4 cups whipping creamcream
• 1/4 cup chopped parsleyparsley
• 1 tablespoon chopped fresh tarragon or 1 teaspoon driedtarragon
• 8 6-ounce salmon fillets
• All purpose flourflour
• Additional chopped fresh parsleyparsley

1. 01Melt 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.
2. 02Sprinkle 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.
3. 03

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