Sauteed Salmon with Creamy Leeks and Tomatoes Recipe by Monte

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Ingredients

ounces of salmon is about as much as you need per person. Mine, from Trader Joe’s, weighed in at a
pound. As to the leeks, you’ll find
already trimmed ones at TJ’s as well. And finally, the smallest size ‘tomatoes
on the vine’ were pressed into service but any tomato will do—as long as they
are perfectly ripe. In winter here, the only reliable tomatoes are the smallest
of them—grape tomatoes, cherry tomatoes and these called “Pearls” which are of
Mexican origin. Here is my recipe:
Sautéed Salmon with Creamy Leeks and Tomatoes Serves 2. Takes 20
minutes to make.
2 boneless Salmon filets about 6
oz. a piece
Salt and Pepper to taste
1 Leek, well trimmed and sliced to
1/8’ inch thick rounds
1 tbsp. unsalted butter
2 tbsp. heavy cream
4 or 5 Pearl Tomatoes on the vine
or substitute any ripe tomato
3 tbsp. olive oil
2 tbsp. fresh lemon juice
6 oz of baby spinach sautéed
drizzle a tablespoon of olive oil. Put the baby spinach into the pan and cook
Heat 2 tbsp. of Olive Oil in a second

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