Sauteed Salmon With Leeks

1. 1

   The fish should be at room temperature.

2. 2

   If there are any bones in the salmon, pull them out with tweezers and discard.

3. 3

   Sprinkle the fish with salt and pepper.

4. 4

   Trim off the stem ends of the leek.

5. 5

   Cut the leek lengthwise into thin slices.

6. 6

   Finely chop the leek.

7. 7

   There should be about 1/3 cup.

8. 8

   Drop the tomatoes into boiling water and let stand 9 to 12 seconds.

9. 9

   Peel and remove the cores.

10. 10

    Cut the flesh of the tomatoes into quarter-inch cubes.

11. 11

    There should be about 1 1/4 cups.

12. 12

    Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up.

13. 13

    Cook 2 minutes and then turn the pieces.

14. 14

    If you want the salmon medium rare, cook the fish 2 minutes longer.

15. 15

    Transfer the fish to a warm platter.

16. 16

    Add the remaining oil to the skillet.

17. 17

    Add the tomatoes and leek, salt, pepper and lemon juice.

18. 18

    Cook about 1 minute.

19. 19

    Pour the mixture over the salmon and sprinkle with the coriander or basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.