Salmon is one of my routine pick ups from the grocery store each week. While it is so versatile and I love experimenting with new receipes for it, it is easy to end up thinking of salmon the same way you do as chicken. You have it so much that you feel like you've exhausted every possible way of making it.
Enter, a new recipe and new ingredients. I would never think of combining salmon and leeks in a dish, but I found this fabulous recipe on Good Things Catered.
I have made this recipe twice now and been pleased with the outcome both times.
I did make two healthier substitutions to the recipe; 1) Used olive oil instead of butter (for the sauce and the crust) and 2) used 1% milk instead of heavy cream.