Salmon with Tomato and Leek Salsa

4 portions of boneless salmon
salt and fresh ground black pepper
2-3 tablespoons of olive oil
1 leek cleaned, trimmed, and chopped finely
2 1/2 cups canned diced tomatoes
2 tablespoons fresh lemon juice
2 tablespoons of fresh cilantro, chopped

Season the salmon with salt and fresh pepper. Heat about 2 tablespoons of olive oil in a saute pan. Add the salmon and sear it until it is nicely browned. Turn the salmon and cook until it is just barely done. Remove the salmon from the pan and keep warm. Meanwhile add a little more olive oil to the pan, next add the leeks and saute until slightly softened. Next add the tomatoes and lemon juice and heat through. Season to tast with salt and pepper. Add the cilantro. Serve the tomato and leek salsa with the salmon.

Inspired by this New York Times recipe