Salmon on leek

Directions

1. Get one 2-3" thick piece of salmon, sold at fish counters as a "salmon steak", have it cut in half in two slices (they do it with a big cleaver and a mallet). Remove the backbone and bones, making two boneless pieces from each slice. Remove any remaining fins. Season with salt and pepper.
2. Cut leek into round slices 3-4 mm (1/8") thick. Lay them in a single layer in a skillet. Add oil.
3. Lay the salmon pieces skin down on the layer of leek. Turn medium heat on; when it starts cooking, reduce heat to low. Do not cover. After some 5 minutes (white layer appears) turn fish over. Keep on low. When it's cooked through (seen on the side), turn it over again and pour a bit of soy sauce or any other glaze on top. Turn heat off, let stand for a few minutes before serving.