Caramelized Leeks with Roasted Salmon Fillets
Makes 4 servings

2 leeks
1 1/2 teaspoons butter
1 teaspoon light brown sugar
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh lemon juice
4 6-ounce salmon fillets
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preheat oven to 400 degrees

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 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 teaspoon 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 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper. Bake salmon at 400 degrees 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 tablespoons leek mixture.