Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter

See the RecipeAndré Baranowski

Gordon Hamersley, the chef and owner Hamersley's Bistro in Boston, created this dish to showcase Alaskan Yukon king salmon, which is the fattiest of all the Pacific salmon. Gently roasting the salmon at a low temperature allows its fat to melt slowly and baste the flesh, yielding a luscious, ultratender piece of fish.