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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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