Salmon and Leek Pasta

READY IN: 21mins
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!

Ingredients Nutrition

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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