Creamy Salmon and Leek Pasta Recipe - Allrecipes.com
Creamy Salmon and Leek Pasta Recipe
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Creamy Salmon and Leek Pasta
See how to make a simple springtime pasta with salmon. See more
  • READY IN 45 mins

Creamy Salmon and Leek Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

  • Chef's Note:
  • This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.
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Reviews More Reviews

Most Helpful Positive Review
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 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.

 
Most Helpful Critical Review
Nov 29, 2013

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.

 
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!

 
Oct 08, 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 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!!!

 
May 20, 2013

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.

 
Apr 17, 2013

I too found it a bit too sour. Wish I'd read the previous reviews! Will make again with a bit less lemon.

 
Feb 16, 2013

Great dish but a bit on the sour side. Not sure if it was too much creme fraiche.....

 
Nov 04, 2012

I would say this errs on the "too heavy" side, personally. I will definitely make it lighter next time. The flavors are really tasty and complex, though. The Dijon is a must. I don't usually really like cilantro, but I thought it worked well in this dish. As far as the amount of pasta suggested, I believe this means to call for "8 ounces" or "1/2 package," not "half of an 8oz pkg." You will probably have leftovers if you make this for 2.

 

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Nutrition

  • Calories
  • 896 kcal
  • 45%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 216 mg
  • 72%
  • Fat
  • 56.7 g
  • 87%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 401 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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