Creamy Salmon and Leek Pasta

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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.

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Reviews (25)

Rate This Recipe
shoesuntyd
21

shoesuntyd

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 the wine and butter, and the sauce was just the right amount of 'creamy'. I used spinach pasta noodles instead of regular spaghetti, and served it with a side of garlic asparagus, and my boyfriend and I both loved it. I can't believe nobody else has rated this recipe yet! Will definitely be making it again.

bunches
8

bunches

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

Ally T
5

Ally T

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, it gave me great confidence. (I even donned an apron and sipped on wine whilst making). Addendum: I made this again tonight. Fabulous, other than I forgot my own advice to cut back on the lemon. Halve the amount folks. Yummy and easy recipe. Again, thanks Chef John!!!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 896 cal
  • 45%
  • Fat
  • 56.7 g
  • 87%
  • Carbs
  • 62.2 g
  • 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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