Watercress and Summer Leek Soup with Seared Salmon Recipe

Ingredients

• 1 small onion, diced
• 1 large summer leek (about 16 in/40 cm long), sliced and washed
• 1 clove garlic, sliced
• 3 tbsp (45 mL) butter
• 3 fresh thyme sprigs
• 1⁄4 cup (60 mL) white wine
• 2 small white potatoes, diced
• 4 cups (1L) vegetable or chicken stock
• 2 cups (500 mL) watercress, washed and stems removed
• 1⁄4 cup (60 mL) 35% cream (optional)
• salt and pepper to taste
• Seared Salmon
• 12 oz (340 g) fresh boneless salmon fillet, skin-on
• 2 tbsp (30 mL) canola oil
• 1⁄3 cup (85 mL) crème fraîche
• 1 x 2-oz (60-g) jar salmon roe or caviar
• 1 tbsp (15 mL) chopped chives