Monday, March 7, 2016

Sautéed Salmon with Creamy Leeks and Tomatoes


         Salmon is truly a lifesaver for harried weeknight cooks.  Now I suppose that means most of us, most of the week. But there’s another great plus to cooking salmon.  That is when you need something to start cooking only when the last family member walks in the door. This entire dinner took all of 20 minutes to put together.  It relies on sautéing the fish on the stove top, at the same time that you make a creamy-rich ‘sauce’ of the leeks.    The fish takes all of 4 minutes to cook if you like your salmon medium rare, 2 minutes more for well-done fish.   Once the fish is done, the ripe ‘tomatoes on the vine’ take a swim in lemon juice in the fish pan.  I served the fish on a bed of baby spinach that was sautéed in a non-stick pan at the same time as the fish.  What you end up with is the delicate sweetness of salmon, creamy-rich leeks and tart red tomatoes combined in a dish that’s as appealingly colorful as it is great tasting.