Creamy Salmon and Leek Pasta recipe

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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 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
servingSize: -
sodium: 206.8 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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