Salmon with leeks in a creamy mustard sauce
Salmon fillets seared and gently simmered over leeks with cream, Dijon mustard, and lemon. Serves 4 with rice or boiled potatoes.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- French
Salmon with braised leeks is a one-pan meal: sliced leeks are softened in butter, enriched with cream and mustard, then topped with salmon fillets briefly seared on one side and gently cooked under a lid. The leeks beneath the salmon have a mild sweetness. Serve with rice or potatoes.
Ingredients
Tick off what you already have at home.
Instructions
Tip: tap a step to mark it as done.
Leeks
10 minHalve the leeks lengthwise, rinse thoroughly, and cut into thin slices. Cook gently in the butter for 8–10 minutes, until softened. Season with salt.
Cream sauce
2 minMix the cream with the mustard and lemon juice, pour it into the leeks, and bring to a boil.
Salmon
12 minSeason the salmon with salt and pepper. Sear in a hot, dry skillet for 2 minutes on one side, until golden brown. Place on top of the leeks with the seared side facing up, cover, and simmer over low heat for 8–10 minutes, until opaque in the center.
Serve
Serve the salmon with the leek sauce and rice or boiled potatoes.
Tip: Keep the sauce beneath the salmon over low heat; boiling it vigorously could cause the cream to curdle and the fish to dry out.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 481 kcal
- Protein
- 34 g
- Carbohydrates
- 13 g
- of which sugars
- 5.1 g
- Fat
- 32 g
- of which saturates
- 12 g
- Fiber
- 1.5 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Losos na dusenom póre so smotanou a horčicou
Follow us
Recipe ideas every day on Facebook & Pinterest.
