Salmon, Leek, and Goat Cheese Tart

I've decided that for 2015, I'm going to focus on less is more and on participating in the activities that really make me happy and help ground me. This afternoon's yoga class embodied that perfectly but I also realized that my body is no longer capable of doing what it once could. I guess that's the point though - there's always room for improvement.

I usually eat salmon for dinner after yoga class. I'm not sure why or how it started, but it almost became an informal tradition. I typically swing by Whole Foods on my way home; today was no different. However, where I usually poach my salmon in a soy based liquid, tonight I decided to try something else.

I made a turnip soup earlier this week (note: this soup didn't turn out as I'd wanted and required a lot of futzing to make it taste good. Not repeating this one.) and had a bunch of veg leftover. This recipe for a mushroom, leek, and goat cheese tart caught my eye; the original didn't have salmon included but I thought it would be a perfect addition. And you know what? It was. The flavors came together so well, I know I'll repeat this combination again at some point.

I used pre-sliced smoked salmon for this, and just cut it up further into bite sized pieces. In the theme of experimentation, I wasn't sure whether to bake the salmon with the tart or to simply top it off once it had come out of the oven.. so I split the difference - half was baked, the other half went on top as is. The verdict? I actually liked the baked/broiled (for 3 minutes at 400) version better. I felt that the flavor integrated better into the overall bite. Altogether, I would definitely classify tonight's dinner as a win and a great follow up to yoga as well :)