1 stalk leek (halved lengthwise and sliced into 2-inch thick pieces)
In a bowl, mix soy sauce, 1 tbsp oil, grated ginger and a pinch of salt. Refrigerate and marinate for at least an hour. Preheat oven to 350 degrees. In a sheet tray, spread the leeks around and add a pinch of salt. Put in the oven and cook for about 25 minutes.
Check on your leeks every 10 minutes to make sure they are not becoming too charred. Taste one; the leek should still be a little crunchy but easy to eat (not super chewy).
In a pan over medium/ high heat, add 2 tbsp oil. When the oil is hot, add salmon (do not throw away the marinade) and cook for 2 minutes. Flip the steak over, add 2 tbsp of the marinade and cook for another 2 minutes.