Recipe by jcgaunett
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!
Top Review by Lizzie-Babette
Delicious, easy to make pasta that's fast enough for a weeknight, too. I added a little more thyme and black pepper, also used green onions (about 1 bunch, ~7), and added some fresh parmesan cheese, but other than that, didn't change a thing. Note that the sauce is a broth-y one, rather than a thick, creamy one. We used up half a loaf of french bread to sop up all the great-tasting broth. Really delicious - plan to make again, and add this to the list of recipes I'm confident to make for guests. Thanks, JC!
- 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 See How It's Made
- Heat large pot of water to boil pasta.
- Meanwhile, melt 4 tablespoons of buttre in large skillet; add leeks.
- Cook over low heat until tender but not brown, 7 minutes.
- Add wine; stir and cook 1 minutes.
- Add mushrooms, clam juice and milk, heat to a boil.
- Add thyme, salt and pepper to taste.
- Gently stir in salmon.
- Cook, stirring, until salmon is almost cooked through, 3 minutes.
- Remove from heat; stir in parsley.
- Cook pasta according to directions; drain.
- Place in serving bolw.
- Toss with remaining 2 tablespoons of butter.
- Pour sauce over pasta; gently toss.
- Adjust seasonings.