1. Heat a large deep skillet or Dutch oven over medium heat. Trim the stem end of the leek and cut in half lengthwise. Rinse the leek under running water, being sure to get in each layer to rinse away any grit. Slice the white and light green parts of each half into ¼-inch pieces. Scrub the potatoes. Cut each potato in half lengthwise and then slice each half into ¼-inch thick pieces. Add 1 tablespoon each of olive oil and butter to the skillet and once melted add the leek and potato. Sauté, stirring occasionally, until the veggies are soft, about 10 minutes.
2. While the leek and potato cook, mince the garlic, roughly chop the capers, measure out the peas, drain the artichoke hearts, and juice the lemon.
3. Once the potato and leek are soft, add all but 1 teaspoon of the garlic and briefly sauté until fragrant. Add the broth, thyme, and salt. Bring the mixture just to a boil, reduce heat slightly and cover and simmer for about 7 minutes. Add the peas, capers, and artichokes. Continue to cook, uncovered, stirring occasionally, until the veggies are cooked through and most of the broth has evaporated.
4. While the vegetables cook, heat a heavy bottomed skillet over medium-high heat. Thoroughly dry each piece of salmon and generously salt and pepper both sides of each fillet. When the skillet is hot add the remaining tablespoon of olive oil to the skillet, swirl to coat and immediately add the salmon fillets, skin-side down; reduce heat to medium. Using a spatula, gently press each fillet to ensure the skin is in full contact with the pan. Let the salmon cook undisturbed for 5-8 minutes, depending on the thickness of the fillet. If the fish does not easily release from the pan, wait another 30-60 seconds before trying to flip again. Flip each fillet and cook another 30-60 seconds on the second side. Transfer the fillets to a plate, skin side up, and tent with foil to keep warm.
5. Return the fish skillet to the burner and add the remaining tablespoon of butter and the reserved teaspoon of garlic. Sauté until fragrant, 30-60 seconds. Add the lemon juice and whisk until well combined. Remove the pan from the heat.
6. Once the vegetables are cooked though, stir in the mustard. Add salt and pepper to taste.
7. To serve, top each fillet with a drizzle of the lemon-garlic pan sauce and serve with the vegetables.

Beer and Wine Pairings

Beer Style: Hazy IPA

Grape Variety: Chardonnay

• Long Meadow Ranch Chardonnay