Oven-Steamed Salmon with Potato and Pepper Ragout

For ragoût, in medium saucepan, combine 4 cups water and potato; bring to a boil.  Reduce heat to medium; cover and cook until just tender, about 5 minutes.  Remove potato with slotted spoon; set aside.  In small skillet, heat 2 teaspoons of the oil over medium heat.  Add red and yellow peppers; cook and stir until tender, about 5 minutes; set aside.  In nonstick skillet, heat remaining 4 teaspoons oil over medium-high heat until hot.  Add potato; cook until golden brown, about 10 minutes, stirring frequently.

Add peppers and leek; cook 1 minute.  Stir in chives; season to taste with salt and pepper.  Set aside.  For sauce, in non-reactive saucepan, combine wine, shallots and thyme.  Bring to boil; reduce heat and simmer over medium heat until reduced to 1/4 cup.  Pour through strainer into clean saucepan, pressing shallots with spoon to remove as much liquid as possible.  Place over medium heat; whisk in butter, a little at a time.  Season to taste with salt and pepper.  Set aside.

Heat oven to 300º F.  Place salmon in ovenproof dish; season with salt and pepper.  Pour 1/2 cup water around salmon; cover dish with aluminum foil.  Bake until fish is cooked, about 15 minutes.  Reheat ragoût and sauce, if necessary.  Spoon half the ragoût on each of 2 dinner plates, forming a mound.  Spoon sauce around ragoût.  Place salmon on top.

Tips:

• To blanch chopped leeks, rinse first to remove any grit.  Bring large saucepan of water to a boil.  Drop leeks into boiling water; cook 1 minute. Drain; place immediately in ice water to stop cooking.
• A balsamic vinaigrette may be served in place of the sauce. To make balsamic vinaigrette, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Whisk again to blend just before using.