Salmon Braised with Cabbage Broccoli and Leek

Salmon and veggies - it doesn't get more heart healthy than this.  And there is something so smooth and inviting about poached salmon and leeks that elevates this dish into the comfort zone.
1-1/2 lb skinless salmon fillet, cut into serving portions

2 leeks, trimmed, cut in half lengthwise and widthwise
2 Tbsp butter
4 cups green cabbage, cut coarsely into 1-inch pieces
2 cups broccoli flowerets
1/3 cup dry white wine
1 tsp asian fish sauce
1 lemon, cut in wedges
toasted sesame seeds, for garnish

Melt the butter in 2 tablespoons water in a large skillet. Place the leek slices, cut-side down into the liquid. Slowly sauté the leek, turning after about 5 minutes. Allow the water to evaporate and the leek to cook through slowly. The leek should be very tender to the tip of a knife, but must not let to burn - watch carefully, and add a dash more water if necessary.

When the leek is tender - after about 10-12 minutes - add the cabbage to the skillet.

Then nestle the salmon among the cabbage pieces. Top with broccoli flowerets. Add the wine and fish sauce and season to taste with salt and pepper.

Cover and poach the fish and veggies for about 10 minutes, until the fish is just cooked through, and the veggies are just crisp tender.


Serve with lemon wedges and garnish with sesame seeds if desired. Serves 4.