Pan Seared Salmon with Leek Purée and Sorghum Pilaf

zestfulkitchen.com

Denise Ford Del Monaco

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subheading: For the pilaf:

2 tablespoons olive oil, divided

1 cup diced yellow onion

1 tablespoon minced fresh garlic

1 cup dry pearled sorghum, or any hearty grain of choice

4 cups low-sodium chicken or vegetable broth

subheading: For the leek purée:

1 pound leeks (about 2 leeks) , white and light green parts only, halved lengthwise and sliced ½-inch thick, thoroughly washed and drained

2 tablespoons unsalted butter

subheading: For the salmon:

⅓ cup kosher salt

1 tablespoon cracked peppercorns

2 teaspoons minced lemon zest, divided

4 salmon fillets, skin-on (6 oz. each )

2 cups sugar snap peas, halved on the bias (8 ounces)

½ cup chopped scallions

2 tablespoons chopped tarragon

1 tablespoon fresh lemon juice

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