Caramelised Leek & Salmon Pasta
Comforting pasta with caramelised leeks and tender salmon
Pasta is simple, yet it asks for patience. It all starts with the base — the sauce. Simple ingredients can turn into something truly delicious. This caramelised leek and salmon pasta is a comforting dinner with caramelised leeks, tender salmon, and pasta.
Equipment
Ingredients
Base ingredients
Orecchiette pasta (dry)
180 g
Leek (white and light green parts only) (sliced)
1 piece
Olive oil
30 ml
Butter
15 g
Garlic cloves (minced)
3 cloves
Salmon fillet (raw)
190 g
White wine
60 ml
Double cream
120 ml
Salt
5 g
Black pepper
2 g
For serving
Lemon juice
15 ml
Parmesan cheese (grated)
30 g
Fresh dill (chopped)
10 g
Instructions
Prepare ingredients
Slice the leek (white and light green parts only) thinly. Mince garlic cloves. Cut salmon fillet into bite-sized pieces.
Cook pasta
Bring a large pot of salted water to a boil. Add orecchiette and cook according to package instructions until al dente (about 10-12 minutes). Reserve 100ml pasta water, then drain.
Caramelise leeks
In a large pan, heat olive oil and butter over medium heat. Add sliced leeks and cook slowly for 10-12 minutes, stirring occasionally, until soft and caramelised.
Add garlic and salmon
Add minced garlic to the leeks and cook for 1 minute until fragrant. Add salmon pieces and cook for 3-4 minutes until just cooked through.
Make sauce
Add white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes. Stir in double cream and reserved pasta water. Season with salt and black pepper. Simmer for 2-3 minutes until thickened.
Combine and serve
Add cooked pasta to the sauce and toss to coat. Serve with grated parmesan, fresh dill, and a squeeze of lemon juice.
Original recipe
Storage
Best eaten fresh. Pasta may dry out when reheated. Add fresh herbs when serving leftovers.
Notes
• Love leeks - big giant onion flavour in this comforting pasta dish
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