Salmon With Leeks And Cream Sauce Recipes

PASTA WITH SALMON AND LEEKS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, melt butter in a large skillet over medium heat. Cook and stir leek until soft, about 5 minutes. Pour in white wine and simmer until almost all the wine has evaporated, 3 to 5 minutes. Stir in sour cream and 1 ladleful of spaghetti cooking water and mix well. Reduce heat to low. Add salmon and cook until it is cooked through, about 5 minutes. Season with salt and pepper. Stir in savory and thyme.
• Drain spaghetti and toss with the creamy salmon. Serve sprinkled with Parmesan cheese.

SEARED SALMON WITH CREAMY LEEK SAUCE

Steps:

• Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
• Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
• Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

SALMON WITH CARAMELIZED LEEKS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

SALMON & LEEK PARCELS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
• To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
• Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

SALMON WITH LEEKS AND CREAM SAUCE

Steps:

• Heat broiler.
• Place fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush with oil.
• Broil, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir 5 min. or until tender. Stir in remaining ingredients; simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Serve fish topped with sauce.

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
• Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

POACHED SALMON WITH SAUTEED LEEKS AND LEEK-CREAM SAUCE

Steps:

• Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
• In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
• Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
• Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
• Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

SALMON WITH TARRAGON-LEEK SAUCE

Steps:

• Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
• Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
• Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.