In seasonMain course
Creamy Salmon and Leeks
Tender salmon over soft leeks, coated in a mild curry cream sauce.
- Total time
- 51 min
- Prep
- 15 min
- Cook
- 36 min
Ingredients
For 4 servings
- 4salmon fillets, skinless
- 4leeks
- 200 gcrème fraîche
- 15 mlolive oil
- 4 gcurry powder
- 60 mlwater
- salt, to taste
- black pepper, to taste
Method
Step 1
Preheat the oven to 180 °C (350 °F) using conventional heat. Split the leeks lengthwise and rinse between the layers until no grit remains.
180 °C (350 °F)
Step 2
Remove the roots and tough dark green leaves, then thinly slice the white and tender light green parts into half-moons. Drain to avoid watering down the sauce.
Step 3
Heat the oil in a large skillet, add the leeks, water, and a little salt, then cover. Cook over low heat for about 15 minutes, stirring occasionally, until tender without browning.
15 min
Step 4
Stir the curry powder, crème fraîche, and pepper into the leeks. Stir over low heat for 1 minute, until the sauce is evenly mixed and hot.
1 min
Step 5
Spread the creamy leeks in a baking dish and place the salmon on top, leaving a little space between the fillets. Lightly salt the fish and cover the dish with foil.
Step 6
Bake for about 20 minutes, depending on the thickness of the fillets, until the center is opaque and the flesh flakes with a fork. Remove the foil carefully to avoid the steam and serve with the leeks and sauce.
20 min
