Title: Salmon Smothered with Leeks and Zucchini
Categories: Fish Salmon
Yield: 4 Servings

1	tb	Unsalted butter
2	tb	Olive oil
2		Leeks (white and light green
		Parts only),
		Washed well to remove dirt
		And thinly
		Sliced
1/3	c	White wine or vermouth
1/3	c	Chicken broth
2	ts	Dijon-style mustard
4		Salmon steaks
		Salt (to taste)
		Freshly ground pepper (to
		Taste)
2		Cloves garlic, chopped
1	md	Zucchini, trimmed and cut
		Into small chunks
6	sm	Basil leaves, shredded

In a skillet (large enough to accommodate the salmon steaks in one layer), heat the butter and 1 tablespoon of the olive oil. Add the leeks and cook slowly for 5 minutes, stirring occasionally. Stir in the wine, broth, and mustard and bring to the boil. Add the salmon steaks, season with salt and pepper. Cover and cook over low heat for 5 minutes.

In a small skillet, heat the remaining tablespoon of oil. Add the garlic, cook for 1 minute. Add the zucchini and saute over moderately high heat for 2 minutes, stirring. Spoon the zucchini over the salmon and continue to cook (covered) for 5 to 7 minutes longer, or until the salmon is cooked through and the vegetables are tender. Scatter over the basil and cook, uncovered, for 30 seconds.

TO SERVE: Transfer the salmon steaks to a platter and spoon the vegetable mixture over and around the pieces of fish.

Add baked rice seasoned with lemon peel and dotted with tiny peas, and for dessert, sliced peaches or nectarines, sliced thinly and doused with orange juice, rum and just a dusting of cinnamon sugar.

PER SERVING: 386 calories, 35 gm carbohydrates, 99 mg cholesterol, 429 mg sodium, 35 gm protein, 21 gm fat, 4 gm saturated fat

Recipe: Lisa Yockelson

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