Pan seared salmon and creamed leeks
If you enjoy simple and delicious dishes to serve when hosting friends, pan-seared salmon on a bed of creamed leeks is an excellent option. These salmon steaks won’t take much time to prepare, yet they deliver a beautifully flavorful plate. Salmon and leeks pair wonderfully together, making this dish quick, elegant, and satisfying.
I had already shared my creamed leeks recipe with you, and today I’d like to offer a dish that pairs perfectly with it. In our home, we often enjoy salmon , for Christmas Eve or a special occasion, I usually prepare a whole baked salmon with a seafood cream sauce. It’s a dish that always brings joy to the table.
Cooking salmon is very simple and takes just a few minutes. One-sided (unilateral) cooking is perfect for salmon steaks.
This cooking method involves cooking on one side only. I still seared the salmon on the flesh side over a high heat before cooking it on the other side.
Table of Contents
Ingredients:
NB: You can print out the recipe card at the end of the article.
- 4 salmon steaks, skin on one side (150 g each)
- 600 g leeks
- 3 small shallots or a white onion
- 75 g butter
- 200 ml heavy cream
- salt and pepper
- nutmeg
- 1 teaspoon mustard (optional)
Preparation steps:
Wash the leeks and slice them finely.
Sauté the chopped onion with butter in a frying pan over low heat, stirring occasionally. The onions should not brown but remain white.
Add the leeks and mix well. Cover and cook for about twenty minutes.
Add the cream just before serving. You can keep the cooked leeks aside until ready to serve, then add the cream.
Let it reduce for about ten minutes, depending on the desired consistency. The creamed leeks will thicken slightly as it cools.
Meanwhile, when the creamed leeks is almost ready, cook the salmon steaks.
Heat a non-stick frying pan. When hot, place the salmon steaks skin-side up (the pink flesh side down) in the pan. Cook for 30 seconds on high heat, then carefully turn them over. The cooking is done without any added fat.
Let them cook skin-side down until the sides take on a uniform color.
At the end of cooking, carefully flip the salmon one last time and gently remove the skin.
Place a spoonful of creamed leeks on each plate and put the salmon steaks on top. Sprinkle with a few pink peppercorns, but this is optional.
Serve immediately !
Pan Fried Salmon with Creamed Leeks
INGREDIENTS
- 4 salmon steaks skin on one side (150 g each)
- 600 g leeks
- 3 small shallots or a white onion
- 75 g butter
- 200 ml heavy cream
- salt and pepper
- nutmeg
- 1 teaspoon mustard optional
PREPARATION
- Wash the leeks and slice them finely.
- Sauté the chopped onion with butter in a frying pan over low heat, stirring occasionally. The onions should not brown but remain white.
- Add the leeks and mix well. Cover and cook for about twenty minutes.
- Add the cream just before serving. You can keep the cooked leeks aside until ready to serve, then add the cream.
- Let it reduce for about ten minutes, depending on the desired consistency. The fondue will thicken slightly as it cools.
- Meanwhile, when the leek fondue is almost ready, cook the salmon steaks.
- Heat a non-stick frying pan. When hot, place the salmon steaks skin-side up (the pink flesh side down) in the pan. Cook for 30 seconds on high heat, then carefully turn them over. The cooking is done without any added fat.
- Let them cook skin-side down until the sides take on a uniform color.
- At the end of cooking, carefully flip the salmon one last time and gently remove the skin.
- Place a spoonful of creamed leeks on each plate and put the salmon steaks on top. Sprinkle with a few pink peppercorns, but this is optional.
- Serve immediately !
Thank you for visiting my blog and your comments.