Braised Salmon with Leeks

Ingredients

Directions

# 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.

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

# Heat 1 TBS broth in 10-12 inch stainless steel skillet.

Healthy 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.

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

# 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.