Serves 6
Recipe ingredients
- 2 pounds Salmon, filet, raw, skin off
- 2 ¼ cup leeks, fresh, diced
- 2 Tbsp. shallots, fresh, peeled, finely diced
- 8 oz. mushrooms, pre-sliced
- ¾ cup cream
- ¼ cup butter, unsalted, melted
- ½ cup Marsala wine
- ½ tsp. thyme, fresh
- Pinch salt and pepper, to taste
- 1 Tbsp. garlic, chopped
- 1 tsp. tomato paste
- 4 oz. leeks
In a pan heat melted butter and add mushrooms, leeks, shallots, garlic, tomato paste, masala wine and thyme. Cook 5 minutes and add cream and continue to cook 20 minutes, stirring occasionally. Season with salt and pepper. If sauce is too thin use cornstarch to thicken. Place salmon on a baking pan and season with salt and pepper. Roast salmon at 325 degrees for 20 minutes or until cooked. Place roasted salmon on a plate and cover with sauce. Garnish with leeks if desired.
Nutrition information
Calories 446 Protein 33 g Carbohydrates 6 g Fat 31 g Saturated Fat 12 g Cholesterol 131 mg Sodium 162 mg
Download this Salmon with Creamy Leeks Sauce recipe
Source: UCLA Health Cafeteria Recipes
