Braised Salmon with Leeks

2 medium leeks (white and lower green parts only)
4 cloves garlic, crushed
1 Tbsp. + 1/2 cup chicken or vegetable broth
2 Tbsp. lemon juice
1 Tbsp. fresh tarragon, chopped
1-1/2 lbs salmon fillet, skin and bones removed, in 8 pieces
salt and white pepper to taste

Cut leeks in half lengthwise, fan out, and rinse well. Cut leeks into 2-inch lengths, then slice lengthwise into very thin strips (chiffonade). Heat 1 Tbsp. broth and sauté leeks over medium heat about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add 1/2 cup broth and 1 Tbsp. lemon juice; cover and simmer another 5 minutes, stirring occasionally. Rub salmon with remaining 1 Tbsp. lemon juice, salt, and white pepper. Stir fresh tarragon into leeks; place salmon pieces on top. Cover and simmer until salmon is pink inside, about 3-4 minutes.

Serves 4

Adapted from World’s Healthiest Foods

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.