Recipe:Salmon with Creamy Leek Sauce
NUT-FREE |
Salmon is a popular choice for most home cooks because it is easy to prepare and relatively inexpensive, as long as you don’t buy line-caught king salmon. Look for wild-caught Pacific salmon from Canada or Alaska to avoid mercury contamination and radiation issues. The firm flesh of salmon benefits from gentle poaching in this creamy, herb-infused sauce. Use tongs to completely immerse the salmon slices in the sauce to ensure even cooking; you don’t want parts of the fish sticking out above the sauce.
- 1 tablespoon coconut oil
- 4 leeks, white and light green parts, thinly sliced
- ½ cup Simple Chicken Stock (here)
- 1 cup heavy (whipping) cream
- 1½ pounds salmon fillet, cut widthwise into 1-inch-wide pieces
- 1 teaspoon chopped fresh thyme
- Sea salt
- Freshly ground black pepper
1.In a large skillet over medium-high heat, heat the coconut oil.
2.Add the leeks, and sauté until they are tender, about 5 minutes.
3.Add the Simple Chicken Stock and cream, and bring the mixture to a boil.
4.Add the salmon pieces to the liquid in a single layer, and reduce the heat to medium-low. Simmer until the salmon is just cooked through, about 7 minutes.
5.Divide the salmon pieces among 4 plates, and stir the thyme into the leek-cream sauce.
6.Season the sauce with salt and pepper, spoon it over the salmon, and serve.
PER SERVING Calories: 414; Total Fat: 25g; Saturated Fat: 11g; Cholesterol: 16mg; Total Carbohydrates: 14g; Fiber: 2g; Protein: 45g
No comments