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Seared Salmon with Creamy Leek Sauce

Fish
  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (75 Ratings): 3 out of 5 stars

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Ingredients

  1. 3 tablespoons unsalted butter
  2. 3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds
  3. 1/3 cup dry white wine
  4. 1/3 cup heavy cream
  5. 3 tablespoons finely chopped fresh chives
  6. Coarse salt and freshly ground pepper
  7. 1/4 cup homemade chicken broth, or canned low-sodium chicken broth or water
  8. 1 tablespoon extra-virgin olive oil
  9. 4 (6 ounce) fillets salmon
  10. Arugula, washed well and dried, for garnish
  11. Lemon wedges, for garnish

Nutrition Info

Per Serving

  • Calories: 562 kcal
  • |
  • Carbohydrates: 15 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 38 g
  • |
  • Protein: 37 g
  • |
  • Sugars: 3 g

About: Nutrition Info

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Cooking Directions

  1. Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
  2. Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
  3. Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

Yield: 4 servings

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Average (75 Ratings): 3 out of 5 stars

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3 reviews

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  • Mmmm...

    whitesox22%40sbcglobal.net - February 18, 2007 02:57:06 PM PST
    Plus, not a lot of people are getting the protein they need... it\'s a give and take haha

    1 of 1 found this review helpful.

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  • The point is....

    Jeff S - February 5, 2007 04:59:22 PM PST
    To take recipes like this, that might contain more fat/calories than you would USUALLY eat, and eat them OCCASIONALLY....
    Where more people are missing the boat is taking recipes like this and cooking them 4 and 5 nights a week.

    0 of 1 found this review helpful.

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  • 38 grams of fat!

    Kirsten - February 5, 2007 04:18:53 PM PST
    Yikes, this recipe says it contains 38 grams of fat! It doesn\'t say how much of that is saturated, but I\'m guessing due to the butter and the heavy cream that it is high. Personally, I would use a little bit of olive oil, or nonstick cooking spray even, to saute the leeks. And I would use something other than heavy cream...possibly nonfat evaporated milk would probably work.

    2 of 6 found this review helpful.

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