This was my first time cooking with leeks, and the most interesting thing I found out about it was how much it changes the longer you cook it. When sautéed briefly, it may be soft but still retains a slight chew and freshness. However, the longer it cooks, the sweeter and the jammier it becomes. That sweetness and slight acidity that commonly comes from similar allium foods pairs amazingly with a frequent salmon and mushroom cream pasta I make, so let's combine it!

As the dish comes together, everything was so rich and delicious, but I needed some freshness to brighten it up, which is where the dill comes in. Dill pairs amazingly with seafood and doesn’t clash with the sweetness of the caramelized leek or the earthiness from the mushrooms. Also, gotta add green somewhere, right?