Braised Salmon with Leeks

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 tablespoon broth in 10 to 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 occasionally.

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 to 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.