Salmon with hot tomato vinaigrette

This is a dish I have made before, but I altered the recipe to use the leek and arugula we received in our Farmhouse Delivery box.

I whisked together 2 small chopped leeks and 3 cloves of chopped garlic in some balsamic vinegar. I then slowly added olive oil (the ratio of vinegar to oil being about 2:1). I put the salmon in the oven to bake while I sautéed the olive oil mixture over a low heat.

As the vinaigarette reduced and the salmon baked, I cut small cherry tomatoes in half and toasted some pinenuts. Once the vinaigarette had reduced and the leek and garlic softened I added the tomato halves to the pan to warm.

I placed a salmon fillet on a bed of arugla and greens (locally grown) and spooned on the warm tomato vinaigrette mixture. I sprinkled pinenutes on top and the meal was ready.

The dinner was delicious, although we know it would be -- we have had a very similar dish before. However, hubby pointed out that the first time I made it I also sprinkled goat cheese on top and ever since it hasn't been as good. I will have to remember the goat cheese next time!