Salmon with Poached Leeks and Radishes

In lieu of a trip to France this year, small quantities of my money go towards ingredients for my Franco-centric dinners. Today's posting illustrates the idea, with a springtime meal of poached leeks, radish, and salmon.

There's not much to the dish. I steam each item separately, poaching the fish last so that it can cook in the flavorful broth left by the leeks and radishes. Very little is wasted. After cooking, I seasoned the dish with salt and pepper. That's it.

You could round out the meal with glass of wine and some cheese to follow. It's nice to enjoy some of the things that I would do were I in France. One can linger over freshly-prepared, seasonal meals anywhere.