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Braised Leeks with Salmon

Mood: sassy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is a delicious meal that takes no time at all. This is a crowd pleaser. Make sure she likes salmon and get the best (moist) fish they have.

Time to prep and make 15 minutes. Serves 4.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

• 2 medium leeks cut lengthwise

• 4 medium cloves garlic, pressed

• 1 tablespoon chicken or vegetable broth + ½ cup

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh tarragon, chopped

• 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed

• Salt and white pepper to taste

• 10-12 inch stainless steel skillet with a lid.

Preparation (Do it!)
1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.

2. Let leeks and garlic sit for at least 5 minutes to bring out their hidden health benefits.

3. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring occassionally.

4. Rub salmon with a little fresh lemon juice, salt and white pepper.

5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.


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