Preheat the oven to 180C (Thermostat 6 or 355F).
Thaw the salmon fillet as directed on the package.
Thinly slice the leeks and celery.
Melt the butter in the pan. Add the vegetables. Salt lightly. Do melt vegetables over low heat. Stir regularly.
When the leek and celery are tender, turn off the heat and set aside.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !