Wye Valley Salmon With Leek Sauce
This Wye Valley Salmon with Leek Sauce recipe is a delightful dish from the cuisine of Monmouthshire. The tender salmon is complemented by a creamy leek sauce, creating a perfect balance of flavors.
Ingredients
- 4 salmon fillets
- 2 leeks, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper.
- In a large skillet, heat the butter over medium heat. Add the salmon fillets and cook for 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced leeks and sauté until softened.
- Pour in the chicken broth and simmer for 5 minutes.
- Stir in the heavy cream and simmer for an additional 5 minutes, until the sauce thickens.
- Return the salmon fillets to the skillet and heat through.
- Serve the salmon with leek sauce hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 18g
- Carbohydrates
- 10g
Supplies
Large skillet Cooking spoon Measuring cup
Tools
Knife Cutting board
Serving suggestions
Serve the Wye Valley Salmon with Leek Sauce alongside a fresh green salad and crusty bread for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half or milk instead of heavy cream in the leek sauce.
Cost
$20