Salmon Filet with Saffron Cream Sauce and Braised Leeks

Quick and easy and light and delicate. This meal is proof that even when you are tired and short of time, you can still create an interesting meal. (There was a time long ago when I would have suggested going out, getting burgers, or opening a can of something – blech.)

Making the Salmon

Preheat the oven to 350F.  Put a a high-smoke point oil (like canola or safflower oil) in the sauté pan over very high heat.  You want the oil to just start to smoke when you add the salmon. Add the salmon ‘good’ side down. It will take just a minute or two to brown lightly and release from the pan. Flip the salmon over and transfer to the oven for 5-7 minutes.

Saffron Cream Sauce

Saffron cream sauce has become my go-to sauce for fish.  It’s easy to make and my Sweet Lady Wife loves it.  The recipe is here.

Braised Leeks

Ah, Leeks.  Those melt-in-your-mouth-buttery-smooth-not-quite-onion things. I see a lot of recipes in which the leeks are cut up.  I prefer to braise and serve them whole. Guaranteed to add a little elegance to the meal.  You can find the recipe here.