5 cups (1.25 litres) peeled and cubed Russet potatoes

4 cups (1 litre) thinly sliced leeks (2-3 leeks, depending on size)

6 tbsp (90 ml) butter

1/4 cup (60 ml) milk

1 1/2 lb (675 g) salmon, with or without skin, cut into 4 steaks

1 cup (250 ml) fresh or frozen and thawed corn kernels

1 clove garlic, chopped

2 cups (500 ml) arugula

Salt and pepper

In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.

Meanwhile, in a saucepan over medium heat, soften the leeks in 3 tbsp (45 ml) of the butter for 5 minutes, stirring frequently. Cover and continue cooking over low heat for about 5 minutes or until the leek is tender.

With a potato masher, purée the potatoes with the milk. Stir in the cooked leeks. Season with salt and pepper. Keep warm.

In a large non-stick skillet over medium-high heat, brown the salmon in 2 tbsp (30 ml) of the butter for 4 minutes on each side or until the desired doneness. Transfer to a plate.

In the same skillet, soften the corn and garlic in the remaining butter (1 tbsp / 15 ml). Add the arugula and cook for 1 minute.

Serve the salmon with the mashed potatoes with leeks. Top of the wilted arugula and corn.

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