CREAMY SALMON AND LEEK PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
- Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
- Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
Nutrition Facts : Calories 895.7 calories, Carbohydrate 62.2 g, Cholesterol 215.7 mg, Fat 56.7 g, Fiber 4.8 g, Protein 31.3 g, SaturatedFat 33.4 g, Sodium 206.8 mg, Sugar 9.2 g
SALMON AND LEEK PASTA
Great dish from Chicago Tribune. Simple French sauce is flavorful and nutritious. Husband loved it. I lightly grilled the salmon first. Used green onions in place of leeks. Serve with tossed greens and French bread. Light a couple of candles for a fine, romantic meal!
Provided by jcgaunett
Categories European
Time 21m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat large pot of water to boil pasta.
- Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
- Cook over low heat until tender but not brown, 7 minutes.
- Add wine; stir and cook 1 minutes.
- Add mushrooms, clam juice and milk, heat to a boil.
- Add thyme, salt and pepper to taste.
- Gently stir in salmon.
- Cook, stirring, until salmon is almost cooked through, 3 minutes.
- Remove from heat; stir in parsley.
- Cook pasta according to directions; drain.
- Place in serving bolw.
- Toss with remaining 2 tablespoons of butter.
- Pour sauce over pasta; gently toss.
- Adjust seasonings.
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
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SALMON AND LEEK PASTA – EAT WELL
From canolaeatwell.com
Servings 6Total Time 35 minsEstimated Reading Time 1 min
- In a large skillet, over medium heat, add canola oil. Add leeks and garlic and stir for 8 minutes or until mixture softens and is golden brown. Stir in flour and hot pepper flakes and cook for 1 minute. Whisk in milk and broth and stir for about 8 minutes or until sauce thickens. Whisk in tomato paste.
- Add salmon fillet; cover and cook for about 6 minutes, stirring occasionally until salmon starts to flake. Stir in parsley and basil.
- Meanwhile, in a pot of boiling water add pasta and cook for about 8 minutes or until tender but firm. Drain well and return pasta to pot.
- Pour leek and salmon sauce over pasta and toss to coat. Salmon will break up into smaller pieces as it coats the pasta.
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