Any firm-fleshed fish with a medium-strong flavor is perfect to be paired with the slightly sweet onion taste of lightly caramelized leeks. Again, this is a single-serving recipe that is easily adapted for whatever size household you have and is perfect for a main dish for Lent.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Sauteed Salmon Fillet with Caramelized Leeks (prep. time about 30 minutes. Single serving recipe)

Salmon fillet (Serving size recommendation: about the size of a deck of cards. Yeah, right.)

1 leek stalk, thoroughly rinsed, patted dry and thinly sliced into rings

1 Tb. unsalted butter

1 Tb. extra virgin olive oil

1 tsp. Kosher salt

1 tsp. cracked black pepper

Warm butter and oil over medium heat in a medium saute (fry) pan.  Add leeks and stir to coat with the oil and butter.  Reduce heat to medium low and stir occasionally to until the leeks are just starting to evenly brown.  Remove from heat and set aside in a separate bowl.  Return pan to stove and turn heat up to medium-high.  Pat salmon fillet(s) dry and salt and pepper both sides.  If the fry pan has too little remaining oil, add another splash of oil and a small pat of butter.  Place the salmon, skin-side down in the pan and allow to cook without moving the fillet for about 2 minutes.  Flip and cook on the other side another 2 minutes before adding the leeks back into the pan around the fillet.  Continue to cook another minute or so to re-warm the leeks and continue to brown the leeks and salmon. Make sure the leeks don't get too dark or they will become bitter.  Spoon the leeks onto a plate and place salmon fillet on top.  Pour any remaining pan drippings over the salmon and finish with an optional squeeze of lemon to add a little brightness to the flavor.  Serve with a side of rice.

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