Creamy Salmon and Leek Pasta

Creamy Salmon and Leek Pasta

28
Chef John 18910

"A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor."

Ingredients

45 m {{adjustedServings}} servings 896 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 896 kcal
  • 45%
  • Fat:
  • 56.7 g
  • 87%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Chef's Note:
  • This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.
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Reviews

28
  1. 39 Ratings

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DELICIOUS. I'm not even a huge fan of fish, but we had some salmon in the fridge that needed to be used, and I'm so glad I tried this recipe. The leeks really absorb and retain the flavor of th...

Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John!

Thank you Chef John!!!! Absolutely scrumptious. I will cut back on the lemon next time, I found it just a touch too sour. So easy but very decadent. I watched the video just before making...