To prepare the leeks: Preheat oven to 350 degrees. Remove the heavy dark green leaves of the leeks, cut into 1/4-inch circles, and rinse well in cold water. You should have about 2 cups. Pour the melted butter into a small ovenproof casserole, add the leeks, mint, salt, and pepper, and pour over the heavy cream. Toss to distribute evenly. Bake in the oven for 25 minutes. Remove from the oven and keep warm.
To prepare the salmon: Preheat the oven to 450 degrees. Season the salmon fillets with salt and pepper on both sides. Place 2 overlapping slices of bacon over each salmon fillet. Lightly oil a large heavy sheet pan and place the salmon on it and roast in the top part of the oven for 10 minutes for medium rare. The bacon should almost melt off.
To serve: Spoon leeks and their sauce into the center of each of 4 serving plates and place the roasted salmon with bacon on top.
Copyright Red Sage: Contemporary American Cuisine by Mark Miller. ©1999. Ten Speed Press, Berkeley, CA.