Creamy Salmon and Leek Pasta recipe
All Recipes Seafood Fish Salmon
Ingredients
- ½ (8 ounce) package spaghetti 1 tablespoon butter 1 large leek - light parts only, rinsed, and chopped salt to taste ½ cup white wine ½ lemon, juiced 1 cup creme fraiche 1 teaspoon tarragon Dijon mustard 1 pinch cayenne pepper, or to taste 6 ounces skinless, boneless salmon, sliced ½ cup chopped cilantro, or to taste 1 pinch cayenne pepper
Nutrition Info
- 895.7 caloriescarbohydrate: 62.2 gcholesterol: 215.7 mgfat: 56.7 gfiber: 4.8 gprotein: 31.3 gsaturatedFat: 33.4 gservingSize: -sodium: 206.8 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Salmon and Leek Pasta
Directions
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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.