Braised Salmon with Leeks

• 2 medium leeks cut lengthwise
• 4 medium garlic cloves pressed
• 1 tablespoon vegetarian chicken broth, non-fat, low-sodium
• 1/2 cup vegetarian chicken broth, non-fat, low-sodium
• 1 teaspoon lemon juice fresh
• 1 teaspoon tarragon leaves fresh and chopped
• 1 1/2 pounds salmon fillets # cut into 8 pieces, skin and bones removed # salt and white pepper to taste

1. Cut off root and cut leeks in half, lengthwise.
2. Fan out the leeks and rinse well under running water, leaving them intact.
3. Cut into 2 inch lengths.
4. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut.
5. Make sure slices are cut very thin.
6. Healthy Saute leeks over medium heat in broth for about 5 minutes stirring frequently.
7. Add garlic and saute for another minute.
8. Add 1/2 cup broth, lemon juice and simmer for another 5 minutes, covered, stirring occassionally.
9. Simmer for about 3 to 4 minutes, covered, or until salmon is pink inside.
10. Time may vary a little depending on thickness of salmon.
11. Serve leeks topped with salmon and drizzle with juice.

leeks, garlic, vegetarian chicken broth, vegetarian chicken broth, lemon juice fresh, tarragon, salmon fillets

Taken from recipeland.com/recipe/v/braised-salmon-leeks-49038 (may not work)