Salmon with braised leeks & cabbage

Ingredients

• 1 3 - 4 oz salmon fillet per person, skin on
• 2 leeks, white parts julienned
• 1/2 head white cabbage, chopped
• 1 medium sweet onion, sliced
• 3 cloves garlic, chopped
• 1 Tbsp olive oil
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1/2 lemon, juiced
• salt & freshly ground pepper
• fresh or dry sage & thyme

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Preparation

• Cut the green leaves and root end off of your leeks and julienne the white/light green parts into thin, 2" long strips. Thoroughly wash to remove all dirt. Cut half a head of cabbage into strips, as well as slice the onion into strips. Coarsely chop your garlic.
• Leave the skin on the salmon, but debone and pat dry. Sprinkle with a little salt, fresh pepper and sage and/or thyme. Or any other herbs you think sound good. The skin helps regulate how fast it cooks, by the way.
• In a large saute pan, head tablespoon of olive oil. Add garlic, leeks and onion. Cook for 3-4 minutes until translucent and fragrant. Toss in cabbage along with chicken broth and 1/4 cup white wine. Mix around. Cover and let simmer for 5-7 minutes, until almost cooked.
• Add in the rest of the wine, salt & pepper to taste, and the juice from half a lemon. Stir around. Place salmon, skin side down, on top of the vegetables. Cover and let steam for 3-4 minutes or until cooked to your liking.
• Serve salmon on a bed of leeks & cabbage. It is probably wise to peel skin off of salmon before plating--scales are yucky.