2 leeks

1 1/2 tsp. butter

1 tsp. light brown sugar

1/2 tsp. kosher salt, divided

1/2 tsp. fresh lemon juice

4 (6-ounce) salmon fillets

Cooking spray

1/4 tsp. freshly ground black pepper

1/8 tsp. ground red pepper

 

Preheat oven to 400°. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 tsp. salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 T. leek mixture.