Creamy Salmon and Leek Pasta

15 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

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

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Metric US

Original recipe yields 2 servings

Directions

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

Amount Per Serving (2 total)

Calories
896 cal
45%

Fat
56.7 g
87%

Carbs
62.2 g
20%

Based on a 2,000 calorie diet

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Reviews (15)

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shoesuntyd

Jun. 27, 2012

"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..." See more 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

Aug. 13, 2012

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

Ally T

Apr. 5, 2013

"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 ga..." See moreve me great confidence. (I even donned an apron and sipped on wine whilst making)."

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