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For making stock this past weekend, I bought a package of leeks to use instead of onions. Unfortunately, the package comes in 2 huge stalks. I used only one placing the other in the fridge for later. I needed to use it or it would go to waste.

I’ve never cooked with leeks before, so I scoured the internet for ideas. I made it as far as how to clean and prep them for cooking. I think I will wing it. So I did.

Mushroom, barley, leek salad? A side to my baked salmon. It didn’t turn out half bad, but I still have leek left over.

Using my favorite cooking method: one sheet cooking, I place a salmon filet on a bed of this mushroom, barley, leek salad and bake it in the oven for 18 minutes. I am still getting fish cooking wrong. The time is too long. It took the salmon filet to flaking which is past the “just about flaking” standard for fish. I’ll have to adjust the time down. I think I’ll try 15 minutes.

As for the salad? I cooked the barley in my rice cooker in ration of water to barley as 2-to-1. I also seasoned the water with a couple dashes of fish sauce and threw in some mushrooms to boot. I cut the leeks into half-moon pieces threw some more mushrooms and asparagus into a mixing bowl with them and seasoned with a pinch of salt, freshly ground pepper, and olive oil. When the barely was done I threw it into the bowl added a tad more olive oil and tossed the whole thing.

When it was all done, I sprinkled with lemon juice.

It was an interesting and tasty experiment. I will have to learn the ways of the leek.