Hi blue2 - appreciate the nod to the idea - if you want to get a bit creative - variations are:
Add finely sliced shallots to the leeks
Add a little garlic to the leeks
Dot salmon with a tiny amount of (ideally salt free) butter - just adds a little extra to the juices that the fish gives up when cooked
Decorate plate for serving - sprinkle some paprika round the edge for a restaurant look, or place some chives across the top of the fish for presentation.
Cook 'en papillote' - greaseproof paper - and serve 'a table' for a bistro effect, with a good rustic bread to get the juices from the fish. Foil is actually a better result in this instance, but the paper does work. When you open the pack you get a really nice smell of real food . . .
Serve with a side of wild rice - the black stuff. Its actually a wild grass, but the nutty texture and flavour are a good balance to the fish/sauce.
Serve with a black pasta which has a few red chillie flakes through it - scares the guests, but as its made with squid ink to get the colour it all ties in with the fish theme.
Turned baby carrot, turnip and new potatoe also are nice with this.
Have a yummy meal . .