• Ingredients:

Wild salmon with braised tomatoes, leeks & potatoes. This is a great ‘all-in-one-meal’.

*Halibut or sablefish fillets may be substituted for the salmon fillets. Serves 4

4 -5 oz fillets fresh wild salmon

2 Tablespoons canola oil

8 Windset Farms Campari Tomatoes, quartered

1lb fingerling (or small potatoes, scrubbed

1 large leek, washed and thinly sliced

1 cup fresh or frozen corn kernels

1/4 cup butter

2 Tablespoons extra virgin olive oil

2 cups chicken or vegetable stock

1 Tablespoon fresh tarragon, finely chopped

1 Tablespoon fresh Italian parsley, finely chopped

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Heat the oven to 450°F. Place the olive oil and butter in a large, non•stick skillet over moderate heat. Add the leeks and sweat for 5 minutes. Add the potatoes and saute for another 5 minutes. Add the stock and bring to simmer. Simmer for 15 minutes or until the potatoes are cooked through. Add the corn and Campan Tomatoes and simmer for 4 more minutes. Remove the pan from the heat, and mix In the chopped herbs. Season the broth with salt and set aside. In a medium skillet, heat the canola oil over medium/high heat. Add the salmon and sear for 3 minutes. Place In the oven and cook for another 2 to 3 minutes, or until just cooked through. To serve, divide the potatoes and broth between 4 shallow bow ls and top with the seared salmon• Serve immediately.