Pan-Seared Salmon with Honey-Balsamic Sauce

Peel the leeks, remove the roots, outer leaves and tops. Rinse with cold water; cut into 2-inch-thick strips. Leeks can be replaced with onions.
Brush a large nonstick skillet with cooking spray; add oil. Place on a medium-high heat; add the leeks and simmer for 3-4 minutes or until soft. Remove from the mold and set aside.Sprinkle the fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the fish in the pan; cook for 3-4 minutes on each side, or until the fish is browned and flakes easily when pricked with a fork. Remove from the pan, set aside and keep warm.Add the vinegar, honey, 1/4 teaspoon salt and 1/8 teaspoon pepper to the pan. Cook over medium-high heat for 3-4 minutes or until reduced by half. Spread the leeks evenly over the fish; drizzle with the sauce.