Poached Salmon With Sauteed Leeks And Leek Cream Sauce Recipes

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POACHED SALMON WITH LEEKS

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

Yield 4 servings

Number Of Ingredients 4



Poached Salmon with Leeks image

Steps:

  • Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
  • Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
  • Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
  • Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.

2 tablespoons butter
8 cups chopped leaks, well-rinsed
2 cups chicken broth
24 ounces salmon, cut into 4 strips

SEARED SALMON WITH CREAMY LEEK SAUCE

Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11



Seared Salmon with Creamy Leek Sauce image

Steps:

  • 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.
  • 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.
  • Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

3 tablespoons unsalted butter
3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
1/3 cup dry white wine
1/3 cup heavy cream
3 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1/4 cup Homemade Chicken Stock
1 tablespoon extra-virgin olive oil
4 six-ounce salmon fillets
Arugula, washed well and dried, for garnish
Lemon wedges, for garnish

EASY POACHED SALMON

In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10



Easy Poached Salmon image

Steps:

  • In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill

POACHED SALMON II

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 7



Poached Salmon II image

Steps:

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

POACHED SALMON WITH SAUTEED LEEKS AND LEEK-CREAM SAUCE

Provided by Fran Schumer

Categories     dinner, project, main course

Time 1h

Number Of Ingredients 12



Poached Salmon With Sauteed Leeks and Leek-Cream Sauce image

Steps:

  • Reserve 1 1/2 cups of leeks and saute the rest with butter and oil on low heat until cooked. Do not brown. Saute for about 15 minutes. Season with salt and pepper. Keep warm.
  • In non-reactive pan, combine white wine and reserved leeks and cook until only two tablespoons remain. Add cream and reduce until it reaches sauce consistency. Season with salt and white pepper. Pass through strainer and keep warm.
  • Prepare the court-bouillon by filling a stock pot with about 5 inches of cold water. Add onions, celery, parsley, thyme, bay leaves and one tablespoon of salt. Boil for 15 minutes.
  • Make six thick scaloppines of salmon. (You can omit this step and slice the salmon into six filets. If so, skip next step and double cooking time.) Roll each scaloppine into shape of cone and fasten with toothpicks. Reduce heat of court bouillon to almost boiling. Carefully submerge fish in water and cook about 2 minutes. Make sure insides are pink.
  • Make mountain of sauteed leeks in center of plate. Place fish cones (or filets) on top of mountain and spoon the sauce on it and around plate.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

3 pounds of julienned leeks, white and pale green portions
2 tablespoons unsalted butter
1 cup dry white wine
1/2 cup heavy cream
2 tablespoons olive oil
1 onion cut into quarters
2 stalks celery cut in big pieces
1/4 bunch of fresh parsley
2 sprigs of fresh thyme
3 bay leaves
2 1/2 pounds fillet of salmon without skin
salt and pepper to taste

ROASTED SALMON WITH CREAMED LEEKS

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 17



Roasted Salmon with Creamed Leeks image

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
  • When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
  • Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
  • Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
  • Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
  • While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

1 veal knuckle
1 teaspoon tomato paste
1 pound rutabaga, peeled and quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, roughly chopped
6 sprigs fresh thyme
1 bottle decent red wine
Sea salt and freshly ground black pepper
1 /4 cup unsalted butter
3/4 cup extra virgin olive oil
4 leeks, trimmed, and sliced into 1/4-inch circles
3/4 cup heavy cream
1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed
2 shallots, minced
1/2 pound fresh porcini mushrooms, cleaned and sliced
1/2 pound fresh chanterelle mushrooms, cleaned and sliced

SALMON WITH TARRAGON-LEEK SAUCE

Categories     Dairy     Onion     Sauté     Salmon     Spirit     Leek     Tarragon     Parsley     Bon Appétit

Yield Serves 8

Number Of Ingredients 9



Salmon with Tarragon-Leek Sauce image

Steps:

  • Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
  • Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
  • Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.

8 tablespoons (1 stick) butter
4 large leeks (white and pale green parts only), chopped (about 4 cups)
1 1/4 cups dry vermouth
1 1/4 cups whipping cream
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
8 6-ounce salmon fillets
All purpose flour
Additional chopped fresh parsley

POACHED SALMON, LEEK, AND FENNEL SOUP

Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12



Poached Salmon, Leek, and Fennel Soup image

Steps:

  • Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
  • Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

SPEEDY SALMON AND LEEK ONE-POT

Foolproof microwave fish in just 3 trouble-free steps

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7



Speedy salmon and leek one-pot image

Steps:

  • Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
  • Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
  • Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

Nutrition Facts : Calories 471 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium

700g leeks , finely sliced
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
juice of half a lemon
250g pack cherry tomatoes , halved
4 skinless salmon fillets , about 175g/6oz each

SALMON WITH LEEKS AND CREAM SAUCE

Broil some salmon to make our Salmon with Leeks and Cream Sauce. This Salmon with Leeks and Cream Sauce recipe is full of all the delicious flavor you love.

Provided by My Food and Family

Categories     European

Time 25m

Yield 4 servings

Number Of Ingredients 9



Salmon with Leeks and Cream Sauce image

Steps:

  • Heat broiler.
  • Place fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush with oil.
  • Broil, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir 5 min. or until tender. Stir in remaining ingredients; simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
  • Serve fish topped with sauce.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.9208 g, Sugar 0 g, Protein 26 g

4 skin-on salmon fillets (1 lb.)
2 Tbsp. oil
2 Tbsp. butter or margarine
2 leeks, rinsed well, white and light green parts cut lengthwise into thin strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
2 Tbsp. chopped fresh parsley
1/4 tsp. garlic powder
1/4 tsp. pepper

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Provided by Esther Clark

Categories     Dinner, Fish Course, Main course, Supper

Time 40m

Number Of Ingredients 9



Creamy salmon, leek & potato traybake image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
  • Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)

SAUTéED SALMON WITH LEEKS AND TOMATOES

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Sautéed Salmon With Leeks and Tomatoes image

Steps:

  • If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
  • Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
  • Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
  • Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
  • Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
  • Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams

4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
Salt to taste
Freshly ground pepper to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or basil

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Categories     Milk/Cream     Sauté     Almond     Salmon     Leek     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13



Almond-Crusted Salmon with Leek and Lemon Cream image

Steps:

  • Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
  • Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
  • Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
  • Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

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