Caramelised Leek & Salmon Pasta
Caramelised Leek & Salmon Pasta
Ingredients
- 180 g orecchiette
- 1 leek, large, white and light green parts only, sliced
- olive oil, as needed
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- 180-200 g salmon fillet
- a splash white wine
- 120 ml double cream
- lemon juice, optional, for serving
- Parmesan cheese, for serving
- salt, as needed
- black pepper, as needed
- fresh dill, for serving
- red pepper flakes, as needed
Instructions
- 1
Cook the salmon: Place a pan on the stove and add olive oil. Once hot, place the salmon fillet, skin-side down, into the pan. Season the top of the salmon with salt and black pepper. Cook the salmon until the skin is crispy and the fish is cooked through. Remove the salmon from the pan and set aside.
⏱️ 8 min
- 2
Prepare the leek: On a cutting board, cut off the dark green top and the root end of the leek. Make a deep vertical cut along the leek lengthwise, without cutting all the way through the root end, to open it up. Separate the layers of the leek and rinse them thoroughly under running water to remove any dirt. Slice the white and light green parts of the leek into thin rings.
⏱️ 5 min
- 3
Caramelise the leek: Add the butter to the same pan used for the salmon. Add the sliced leeks to the pan. Season with salt and black pepper. Cook the leeks over medium heat, stirring occasionally, until they are softened and caramelized.
⏱️ 7 min
- 4
Prepare the garlic: On a cutting board, place the garlic cloves. Sprinkle with salt and red pepper flakes. Use the side of a knife to smash and mince the garlic cloves into a fine paste.
⏱️ 3 min
- 5
Combine leek and garlic: Add the minced garlic paste to the pan with the caramelized leeks. Stir to combine.
⏱️ 1 min
- 6
Deglaze with wine: Pour a splash of white wine into the pan. Allow the wine to simmer and reduce slightly, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 7
Add cream: Pour the double cream into the pan with the leek and wine mixture. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Add salmon and pasta: While the sauce is simmering, flake the cooked salmon fillet into bite-sized pieces and add them to the sauce. Add the cooked orecchiette pasta to the pan.
⏱️ 2 min
- 9
Finish and serve: Grate a generous amount of Parmesan cheese over the pasta in the pan. Stir everything together until the pasta is fully coated in the creamy sauce and the ingredients are well distributed. Serve the caramelised leek and salmon pasta in a bowl. Garnish with fresh dill and, if desired, a squeeze of lemon juice. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelised Leek & Salmon Pasta
- 180 g orecchiette
- 1 leek, large, white and light green parts only, sliced
- olive oil, as needed
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- 180-200 g salmon fillet
- a splash white wine
- 120 ml double cream
- lemon juice, optional, for serving
- Parmesan cheese, for serving
- salt, as needed
- black pepper, as needed
- fresh dill, for serving
- red pepper flakes, as needed
Instructions
- 1
Cook the salmon: Place a pan on the stove and add olive oil. Once hot, place the salmon fillet, skin-side down, into the pan. Season the top of the salmon with salt and black pepper. Cook the salmon until the skin is crispy and the fish is cooked through. Remove the salmon from the pan and set aside.
⏱️ 8 min - 2
Prepare the leek: On a cutting board, cut off the dark green top and the root end of the leek. Make a deep vertical cut along the leek lengthwise, without cutting all the way through the root end, to open it up. Separate the layers of the leek and rinse them thoroughly under running water to remove any dirt. Slice the white and light green parts of the leek into thin rings.
⏱️ 5 min - 3
Caramelise the leek: Add the butter to the same pan used for the salmon. Add the sliced leeks to the pan. Season with salt and black pepper. Cook the leeks over medium heat, stirring occasionally, until they are softened and caramelized.
⏱️ 7 min - 4
Prepare the garlic: On a cutting board, place the garlic cloves. Sprinkle with salt and red pepper flakes. Use the side of a knife to smash and mince the garlic cloves into a fine paste.
⏱️ 3 min - 5
Combine leek and garlic: Add the minced garlic paste to the pan with the caramelized leeks. Stir to combine.
⏱️ 1 min - 6
Deglaze with wine: Pour a splash of white wine into the pan. Allow the wine to simmer and reduce slightly, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 7
Add cream: Pour the double cream into the pan with the leek and wine mixture. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Add salmon and pasta: While the sauce is simmering, flake the cooked salmon fillet into bite-sized pieces and add them to the sauce. Add the cooked orecchiette pasta to the pan.
⏱️ 2 min - 9
Finish and serve: Grate a generous amount of Parmesan cheese over the pasta in the pan. Stir everything together until the pasta is fully coated in the creamy sauce and the ingredients are well distributed. Serve the caramelised leek and salmon pasta in a bowl. Garnish with fresh dill and, if desired, a squeeze of lemon juice. Enjoy!
⏱️ 2 min