Season the salmon fillets with salt and pepper. Sear in hot butter. Remove from the frying pan and keep warm.
Slice the leeks (white part only) and cook in the butter. Push to the sides of the pan, return the salmon fillets, pour in the chicken broth and cook until the fish is done.
Place the salmon fillets on individual plates, top with the leeks and pour over some of the broth.
Tucker Shaw recommends serving the fish with boiled potatoes; we had them with hot rice.
Simple and delicious. :)