From: WHFoods.com; recipe serves 4 and is ready in 20 minutes
2 medium leeks, cut lengthwise
4 medium cloves garlic, pressed
1 TBS chicken or vegetable broth + ½ cup
1 TBS fresh lemon juice
1 TBS fresh tarragon, chopped
1½ lbs. salmon fillet, cut into 8 pieces, skin and bones removed
Salt and white pepper, to taste
Cut off tough green tops of leeks and the roots, remove outer tough leaves, and discard. Cut the remaining white section of 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.
Heat 1 TBS broth in 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 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 3-4 minutes, covered, or until salmon is cooked the way you like it. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.