Slow-Roasted Salmon with Soy-Caramel Sauce, Carrot Puree & Crispy Leeks

Preheat oven to 300 degrees F.

To prepare carrot puree: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add carrots and cashews; cover and steam until the carrots are very tender, about 15 minutes. Transfer the carrots and cashews to the blender, add 1 cup boiling water and pinch of salt; puree until very smooth and creamy, 1 to 2 minutes. Discard the steaming water and return the puree to the pot; cover to keep warm.

To prepare leeks: Heat oil in a medium skillet over medium-high heat. Add a few strips of leek: if they bubble immediately, the oil is hot enough. Add one-third of the leeks, stirring gently with a fork until they start to brown and crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining leeks, in 2 batches, reducing the heat if the oil gets too hot. Transfer the remaining oil to a heatproof bowl to cool, then refrigerate for another use for up to 2 weeks, if desired. Wipe out the pan.

To prepare salmon: Coat a baking sheet with cooking spray. Place the salmon, skin-side down, on the baking sheet and sprinkle with salt. Roast until just cooked through, 12 to 18 minutes, depending on thickness (see Tips).

To prepare soy-caramel sauce: Meanwhile, combine sake, mirin, soy sauce, lemon juice and honey in the skillet. Bring to a boil over high heat. Reduce heat and simmer until reduced by half, 4 to 6 minutes. Remove from heat; add butter a piece at a time, whisking until each has melted.

Serve the salmon with the carrot puree, topped with leeks and drizzled with the sauce.