1. Garnish: ½ cup almonds, toasted, sliced, blanched
  2. Sauté leeks in 2 Tablespoons olive oil in a large skillet for 3-4 minutes.
  3. Add another Tablespoon of olive oil and add cilantro, cumin, lemon juice, and salt and pepper.
  4. Cook for one minute and remove from heat.
  5. In a medium saucepan, heat the honey and wine over high heat for one minute; add the berries.
  6. Reduce heat to medium and cook for 3-4 minutes until the sauce thickens. Cover and keep warm.
  7. In a large skillet, heat the olive oil over medium-high heat.
  8. Add the salmon fillets and sauté for one minute per side.
  9. Add a squeeze of lemon juice, salt, and pepper.
  10. Re-heat both sauces briefly. On 6 warmed plates, spoon cilantro sauce around; top with the sautéed salmon, then the berry sauce. Garnish with the toasted almonds and serve immediately.
  11. This is nice with tiny boiled potatoes.

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