I know it’s a fish recipe, but the vegetables play a critical — and delicious role. Serve it all with sauteed spinach and roasted potatoes.
Preheat the oven to 350.
Trim 2 leeks and wash carefully, then thinly slice in strips lengthwise.
Cut the tops off 1 head of fennel and separate the layers, then wash carefully. Slice each layer as thinly as possible.
Toss the leeks and fennel together with olive oil, salt and pepper. Place in an iron skillet or baking dish and bake for 45 minutes, stirring a few times.
Marinate two salmon fillets (steaks don’t work for this recipe) with a mixture of 2 t. toasted sesame oil and 2 T. tamari soy sauce.
Remove the pan from the oven and make two piles of the now-melted vegetables. Place one of the salmon fillets on each pile, skin side up. Make sure that the salmon covers the vegetables completely.
Put the pan on the top shelf of the oven and turn it to broil. Broil the salmon until the skin is crisp and brown, then flip the fillets and broil for just 2 or 3 more minutes.