March 31st, 2016
Place salmon, skin side down, on prepared baking sheet and season with salt and pepper. Roast in preheated oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Flake salmon into pieces, discarding skin if desired, then let cool completely.
Meanwhile, in a medium bowl, combine leek and cornstarch until coated.
In a medium saucepan over high heat, heat oil to 350°F (180°C) or until it starts to shiver. Add a handful of leeks and fry for about 30 seconds or until golden brown. Using a slotted spoon, transfer leeks to a plate lined with paper towels. Repeat with the remaining leeks, adjusting heat as necessary to prevent burning. Season to taste with salt and let cool completely.
Spoon dressing into jar, wiping down any splashes on the side of the jar. Layer cucumber, lettuce, salmon and leeks on top. Seal jar and refrigerate for up to 3 days.
When ready to serve, turn jar upside down in a bowl, scooping out the dressing and dolloping it on top of the salad.