Creamy Salmon and Leek Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor. Ingredients:
1/2 (8 ounce) package spaghetti |
1 tablespoon butter |
1 large leek - light parts only, rinsed, and chopped |
salt to taste |
1/2 cup white wine |
1/2 lemon, juiced |
1 cup creme fraiche |
1 teaspoon tarragon dijon mustard |
1 pinch cayenne pepper, or to taste |
6 ounces skinless, boneless salmon, sliced |
1/2 cup chopped cilantro, or to taste |
1 pinch cayenne pepper |
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.
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