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Prep Time: 6 Minutes Cook Time: 15 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Great dish from Chicago Tribune. Simple French sauce is flavorful and nutritious. Husband loved it. I lightly grilled the salmon first. Used green onions in place of leeks. Serve with tossed greens and French bread. Light a couple of candles for a fine, romantic meal! Ingredients:
6 tablespoons butter, divided |
3 leeks, thin sliced,white part only |
1/3 cup dry white wine |
4 ounces fresh mushrooms, sliced |
1 (8 ounce) bottle clam juice |
1/4 cup milk or 1/4 cup half-and-half |
1 tablespoon chopped fresh thyme or 1 tablespoon dried thyme |
1/2 teaspoon salt and pepper |
1 lb salmon fillet, skinned,and cut into 1/2 inch cubes |
3 tablespoons chopped fresh parsley |
8 ounces farfalle pasta (bow-tie) |
Directions:
1. Heat large pot of water to boil pasta.
2. Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
3. Cook over low heat until tender but not brown, 7 minutes.
4. Add wine; stir and cook 1 minutes.
5. Add mushrooms, clam juice and milk, heat to a boil.
6. Add thyme, salt and pepper to taste.
7. Gently stir in salmon.
8. Cook, stirring, until salmon is almost cooked through, 3 minutes.
9. Remove from heat; stir in parsley.
10. Cook pasta according to directions; drain.
11. Place in serving bolw.
12. Toss with remaining 2 tablespoons of butter.
13. Pour sauce over pasta; gently toss.
14. Adjust seasonings.
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