baked salmon with creamy leeks

Directions:

1. Preheat oven to 450°F (230°C) . Cut leeks in half lengthwise; slice into 1/4-in. (6 mm) pieces. Place into medium Bamboo Fiber Bowl and swish in cold water to remove dirt. Drain leeks in large Stainless Mesh Colander and place in Salad & Berry Spinner; spin dry and set aside. Slice garlic lengthwise into quarters. Place garlic and cream in a small saucepan. Simmer over low heat 7-8 minutes or until garlic is tender. Stir in 1 tsp (5 mL) of the mustard; remove saucepan from heat.
2. Meanwhile, line Large Sheet Pan with foil. Combine bread crumbs, parsley and butter in Small Batter Bowl; mix well. Season fillets with 1/4 tsp (1 mL) of the salt and 1/4 tsp (1 mL) of the pepper. Brush remaining mustard over fillets; top generously with bread crumb mixture. Bake 12-14 minutes or until fish flakes easily with a fork.
3. Add oil and leeks to (10-in./24 cm) Skillet; cook over medium heat 2-4 minutes or until softened, stirring frequently. Add broth and 1/4 tsp (1 mL) of the salt; cook 3-4 minutes or until most of the liquid is evaporated. Add cream mixture and remaining salt and pepper; simmer 5-6 minutes or until cream is thickened. Serve salmon with leeks.