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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1/2 (8 ounce) package
leek - light parts only, rinsed, and chopped
salt to taste
tarragon Dijon mustard
cayenne pepper, or to taste
skinless, boneless salmon, sliced
chopped cilantro, or to taste
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.
I'll have to try this recipe again another time, and next time cut the lemon. I found that the wine, mustard and lemon was just too sour.
Delicious salad- I make this every month or more! I double the sauce as a personal preference but perfect as written! Thanks Chef John!
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!!!
This was like eating in a fine dining restaurant. I couldn't believe it came out of my kitchen. I made it according to the recipe.
Update: I've made this a second time and have to say that I think it's key to use the creme freche and a good white wine that you enjoy drinking. Here in BC the creme freche is available in Save On Foods and is produced by Liberte. It's a little tough to find on the shelf though.
I love lemon and considered adding the whole lemon...glad I didn't because the flavor is just right as is.
I used basil rather than cilantro but think that fresh dill would work well too. I also think you could substitute shrimp and/or scallops for the salmon. Once again this was a delicious meal!
Very Tasty. I didn't have creme fraiche, used a non dairy sour creme and a little non dairy cremer. It came at great. I also use mini shell pasta. I would highly recommend this recipe and don't be afraid to make it your own.
I too found it a bit too sour. Wish I'd read the previous reviews! Will make again with a bit less lemon.
Great dish but a bit on the sour side. Not sure if it was too much creme fraiche.....
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Salmon and Leek Pasta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 511
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