Broiled Salmon on Poached Leek and Endive

6 leeks
4 Belgian Endives, halved lengthwise
1 8-oz can mushroom pieces
1/2 cup dry white wine
1/2 cup water
2 Tbsp butter
dash red pepper flakes

1-1/2 lb skinless salmon fillet, cut into 4 portions
2 tsp dried dill weed

Preheat oven to 425F. Trim a good portion of the tougher green leaves from the leek. You should be left with about 6-7 inches of leek. Slice leek in half lengthwise. Carefully clean leaves under running water, being careful to keep leek halves intact.

Place leeks in a large deep skillet, cut side down. Arrange endives about leeks. Scatter mushrooms over leeks and endives, pouring liquid into skillet as well.

Pour wine and water over veggies and salt and pepper to taste. Dot with the butter and sprinkle red pepper flakes to taste. Place skillet on stove and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes - leeks should be very tender; test with a knife tip. Remove from stove and keep warm, when done.

Meanwhile, place salmon in a roasting pan and season with salt and pepper to taste. Spray salmon lightly with oil, and sprinkle dill on top of salmon. Place salmon in oven and cook 5 minutes. Turn oven to broil and cook another 5 minutes, or just until the salmon firms up and is cooked through. For a 1-inch (max. height) fillet, 10 minutes total cooking should do it.

Remove salmon from oven. Place 3 leeks in each of four wide bowls. Add two halves of endives and distribute mushrooms and broth among bowls. Top each bowl with a wedge of salmon.

Serves 4.