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  • 2servings
  • 30minutes
  • 896calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 (8 ounce) package spaghetti

  2. 1 tablespoon butter

  3. 1 large leek - light parts only, rinsed, and chopped

  4. salt to taste

  5. 1/2 cup white wine

  6. 1/2 lemon, juiced

  7. 1 cup creme fraiche

  8. 1 teaspoon tarragon Dijon mustard

  9. 1 pinch cayenne pepper, or to taste

  10. 6 ounces skinless, boneless salmon, sliced

  11. 1/2 cup chopped cilantro, or to taste

  12. 1 pinch cayenne pepper

Instructions Jump to Ingredients ↑

  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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