Salmon with Leeks & Tatsoi

1 leek
2 tablespoons butter or vegetable oil
1 pinch red pepper flakes, crushed
1 pound tatsoi
4 salmon fillets
Salt and pepper to taste
2 tablespoons rice vinegar
1/2 teaspoon lemon zest
1 teaspoon sesame seeds


  1. Heat broiler and line baking sheet with foil.
  2. Clean leek under faucet, after splitting down the side. Remove roots; slice leek across the grain into thin strips (white portion only).
  3. Heat butter or vegetable oil in large skillet. Add red pepper flakes and stir over medium low heat. Add leek and sauté until soft, 10 minutes. Meanwhile, slice tatsoi crosswise into 1/4- inch strips, discarding stems. Set aside.
  4. Season salmon fillets with salt and pepper. Place on baking sheet. Broil until golden orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add the tatsoi, vinegar, and lemon zest. Season with salt. Cover and wilt for 2 minutes, stirring once.
  5. Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds.

Serves 4.


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