Sautéed Salmon with Leeks and Tomatoes

cooking.nytimes.com

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

4 skinless, boneless salmon fillets, about 1½ pounds, at room temperature

Salt to taste

Freshly ground pepper to taste

1 leek, well trimmed

2 or 3 red ripe tomatoes, about 1½ pounds

3 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons chopped fresh coriander or basil

Directions at cooking.nytimes.com

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