As a fan of deeply browned food, this was another recipe I originally didn’t think I’d like but totally love; it is light, easy, and delicious.

Serves 6.

3 large leeks
2 teaspoons olive oil
3 carrots, julienned
1 teaspoon kosher salt, or more to taste
½ teaspoon white pepper, or more to taste
¼ cup dry white vermouth or dry white wine
2 pounds salmon fillet, tiny bones removed with a tweezer, cut in half

1. Trim the roots off the leeks and remove all but 2 inches of the green part. Cut the leeks into very thin strips and wash them in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.

2. Place a large skillet over medium heat and when it is hot, add the oil. Add the leeks and carrots, and cook, stirring occasionally, until the carrots are just tender, 10 minutes.

3. Add the salt, pepper, vermouth, and salmon, cover, and cook for about 10 to 12 minutes. Cut each piece of salmon into thirds and serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)