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Creamy Salmon and Leek Pasta

"A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor."

Ingredients :

  • 1/2 (8 ounce) package spaghetti
  • 1 tablespoon butter
  • 1 large leek - light parts only, rinsed, and chopped
  • salt to taste
  • 1/2 cup white wine
  • 1/2 lemon, juiced
  • 1 cup creme fraiche
  • 1 teaspoon tarragon Dijon mustard
  • 1 pinch cayenne pepper, or to taste
  • 6 ounces skinless, boneless salmon, sliced
  • 1/2 cup chopped cilantro, or to taste
  • 1 pinch cayenne pepper

Instructions :

Prep : 15M Cook : 2M Ready in : 45M
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
  • Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes. Watch Now
  • Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper. Watch Now

Notes :

  • This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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