1 tablespoon butter
2 cups leeks, chopped (white and palest green only)
1 small onion, cut in half and sliced thickly
2 tablespoons fresh lemon balm, shredded
1 teaspoon salt
2 pounds salmon fillet, skinned and boned
2 cups yogurt or sour cream (non-fat or low fat is fine)
1 teaspoon fresh lemon thyme (leaves only) or
1/4 teaspoon dried thyme
1 teaspoon fresh dill or 1/4 teaspoon dried dill
1 clove garlic, skinned and pressed or minced
1/2 teaspoon pepper
2 tablespoons grated cheese
Rub a baking dish with butter and layer in the leeks and onion, along with 1 tablespoon of shredded lemon balm, dotting with butter. Sprinkle with 1/2 teaspoon salt and add salmon fillets in a single layer. In a small mixing bowl, blend yogurt or sour cream with remaining lemon balm, thyme, dill, salt and garlic. Spread carefully over the salmon, covering entire surface. Sprinkle with pepper and grated cheese. Bake at 350 degrees for 30 to 45 minutes, until cheese is melted and fish is opaque and flakes easily.
Serves 4 to 6.