Cooking Instructions
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Step 1
Cut the
Leeks (3 3/4 cups)
into half inch diced pieces, and set aside. Remove the leaves from the
Fresh Parsley (1/3 cup)
and discard stems. Roughly chop the leaves and set aside.
Step 2
In a medium saucepan over low heat, add
Unsalted Butter (2 Tbsp)
and
Olive Oil (1 Tbsp)
. Add the leeks and cook for five minutes until translucent.
Step 3
Add
Whipping Cream (1/4 cup)
. Cover and remove from heat.
Step 4
Heat a medium saute pan over medium heat. Add the
White Cooking Wine (1/2 cup)
and half a cup of water. Season with
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
. Add the
Salmon Fillets (2)
and half of the parsley to the saute pan. Simmer for seven minutes.
Step 5
Remove fish from heat and keep warm.
Step 6
Meanwhile, in a large saute pan, add one tablespoon of water and the
Fresh Baby Spinach (9 1/2 cups)
. Cover, and cook six minutes until slightly wilted. Season with
Ground Nutmeg (1/2 tsp)
,
Salt (1/2 tsp)
and
Ground Black Pepper (1/4 tsp)
. Remove from heat and keep warm.
Step 7
Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
Step 8
In the center of two plates, place the spinach. Add the salmon fillets on top of the spinach and top with leek cream sauce. Garnish with remaining parsley.
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