Glazed Salmon Steaks with Oranges and Leeks

So, the recipes have been slow coming. Yes, AC is still cooking most nights, but even he admits to feeling somewhat uninspired. I guess I've been feeling similarly, after taking so many pictures of his amazing creations, I'm getting pickier about what I post. I assume you're probably interested in variety, rather than hearing about every variation on chicken, beef, salmon we've come up with.

On this night, the energy in the kitchen was just different. AC was quieter, taking a bit longer and opening and closing cabinet doors throughout the kitchen- all signs of new ideas. When the plate was set in front of me, I frantically looked for my camera...the AC is back.

This recipe uses two salmon steaks, resulting in two servings, isn't that convenient? You'll make the sauce, then the salad and then broil both with the fish.

Glaze for Salmon:
1/2 c red wine
2 tbsp balsamic vinegar

1 tsp soy sauce
2 tbsp minced shallot
1/8 tsp cinnamon
1/4 tsp lavender
1/8 tsp orange oil
black and cayenne peppers to taste
2 tsp sugar
1 pat butter

Add the above ingredients (except butter) to a frying pan on med heat, and reduce until very thick. When reduced, add the butter, let thicken and then cool.

Leek and Orange Salad
1 leek, sliced very thin (for those who don't know, only use the white part)
1 summer squash (yellow zucchini) sliced thin
2 pinches of salt
Olive oil
Sections from one large honey orange (or other orange/tangerine of your choice)
2 oz diced brie cheese
1/4 c minced, flat leaf parsely
10 marcona salted almonds

Lightly coat the leeks and summer squash in olive oil, salt and pepper. You'll use the remaining ingredients later.

Turn your attention to the salmon steaks. Pat both steaks dry with a paper towel and salt both sides of each steak. Brush the sauce on both sides of the steaks, saving just enough sauce to "refresh" one side on each of the salmon steaks when done cooking (I hope that makes sense).

Position a rack in your oven approximately 5" below your broiler.

Put the salmon steaks in the middle of a cookie sheet lined with foil. Divide the leek, summer squash, olive oil mix into two portions and place in a thin layer on either side of the salmon steaks.

Put the pan in the oven and broil on low heat for 4 minutes.

Remove the pan from the oven and flip the salmon. Brush the uncooked side of the salmon with the remaining sauce. Add the oranges, salt, brie, parsley and almonds to the leek salad (just spread around evenly).

Place the pan back under the low broiler for 3 minutes, then turn the broiler to high and cook for 1 additional
minute. 

The salmon steaks were perfect: buttery, moist, peppery and sweet.

The salad was fresh, citrusy, salty, creamy. I challenge you to find another dish that can be described with those adjectives, all in one meal.

Again, another simple, not very time consuming, flavor bomb to shock yourself and your family out of whatever rut you may be finding yourselves in. Go home and try it tonight.