Delicious and light, this pasta recipe is great for those who love creamy sauces with a burst of flavor from the sweet salmon. Aside from the fact that it is easy to cook, this recipe does not have a lot of ingredients. Perfect pasta dish for springtime!
Total cooking time for this recipe is around 15 to 20 minutes. Serves 2.
• 1 tbsp of butter
• Half a package of spaghetti (roughly around 8 ounces)
• 1 large stalk of leek, washed and chopped
• Half a cup of white wine
• Juice of half a lemon
• 1 cup of creme fraiche
• 1 tsp of Dijon mustard
• Salt to taste
• Cayenne pepper to taste
• 6 ounces of sliced and skinless salmon
• Half a cup of cilantro
Boil some water for your pasta. Add salt to taste.
Once water starts to boil, add your pasta and stir gently. Pasta is usually al dente after roughly 11 to 12 minutes.
Drain the pasta and place it back in the pot.
Over medium heat, melt butter in a saucepan. Add chopped leeks.
After around 2 minutes, pour the white wine to deglaze your pan. Sprinkle with lemon juice.
Once the white wine evaporates, add creme fraiche. You can add a splash of heavy cream, too.
Next, add your Dijon mustard and cayenne pepper.
Stir gently and reduce the heat to low.
While the sauce cooks, slice salmon to around quarter inch to half inch thick.
Add the salmon slices to the sauce.
When the salmon slices start to break apart, it is cooked so turn off the heat.
Garnish the sauce with herbs like cilantro or parsley.
Add your pasta to the sauce and serve.
Ideas And Tips:
• Use only the white parts of the leek. The other parts may be tough to eat.
• It is preferred to use a good quality white wine compared to “cooking wine”. You can substitute with stock or water if you don’t like wine.
• In this recipe, spaghetti is used but you can also use your preferred pasta. You can also throw in angel hair pasta or fettuccine. Make sure to cook the pasta according to the package instructions.
• If you prefer not to use butter, oil is fine. However, butter adds a little bit of creaminess to the sauce.
• Creme fraiche is used in this dish to add a little bit of tang to the sauce, but a splash of heavy cream won’t hurt. However, it is highly recommended that you use more creme fraiche rather than heavy cream.
images – https://www.youtube.com/watch?v=ngW4MxTH55w