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SAlmon with cilantro and blackberry sauce
2 medium leeks, cleaned, chopped (white & green parts only)
Garnish: ½ cup almonds, toasted, sliced, blanched
Sauté leeks in 2 Tablespoons olive oil in a large skillet for 3-4 minutes.
Add another Tablespoon of olive oil and add cilantro, cumin, lemon juice, and salt and pepper.
Cook for one minute and remove from heat.
In a medium saucepan, heat the honey and wine over high heat for one minute; add the berries.
Reduce heat to medium and cook for 3-4 minutes until the sauce thickens. Cover and keep warm.
In a large skillet, heat the olive oil over medium-high heat.
Add the salmon fillets and sauté for one minute per side.
Add a squeeze of lemon juice, salt, and pepper.
Re-heat both sauces briefly. On 6 warmed plates, spoon cilantro sauce around; top with the sautéed salmon, then the berry sauce. Garnish with the toasted almonds and serve immediately.
This is nice with tiny boiled potatoes.