Salmon with creamy leeks sauce
|2 pounds Salmon, filet, raw, skin off 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 Masala wine ½ tsp. Thyme, fresh Pinch Salt and Pepper to taste 1 Tbsp. Garlic, chopped 1 tsp. Tomato paste 4 oz. Leeks, fresh, julienned|
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.
Calories 446 Protein 33 g Carbohydrates 6 g Fat 31 g Saturated Fat 12 g Cholesterol 131 mg Sodium 162 mg
Source: UCLA Health Cafeteria Recipes