Ingredients

serves 6

　　3 leeks, white and light-green parts only

　　1 tablespoon extra-virgin olive oil

　　3 carrots, peeled and cut into 1/4-inch-thick slices

　　1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish

　　2 celery stalks, cut crosswise into 1/4-inch slices

　　4 sprigs fresh flat-leaf parsley

　　4 sprigs fresh thyme

　　1 14 1/2-ounce can fat-free vegetable stock

　　2 teaspoons coarse salt

　　1/2 teaspoon freshly ground pepper

　　1 1-pound salmon fillet, skin removed, cut into 1-inch cubes

　　1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

　　

Step 1

Slice the leeks crosswise into 1/4-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.

　　

Step 2

Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 177

　　

Step 5

Fat: 8g

　　

Step 6

Cholesterol: 42mg

　　

Step 7

Carbohydrate: 10g

　　

Step 8

Sodium: 202mg

　　

Step 9

Protein: 17g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.