While seafood may not be the first thing that pops into your head when you think of Easter and Passover, this heart-healthy protein has ties to both. For those not eating meat during Lent (or for those who just love fish), this recipe pairing salmon with seasonal leeks brings a fresh and healthy taste to the table.
1 bunch leeks (3 to 4)
1 tablespoon olive oil
½ cup dry white wine or vermouth
2 6-8-ounce salmon fillets
2 tablespoons grated Gruyere cheese
salt and pepper to taste
Recipe, content, and photo courtesy of the National Fisheries Institute.