Friday, May 11, 2012

Creamy Salmon and Leek Pasta Sauce and Obvious Metaphors

It feels like we’ve been swimming up river the last few days, as our small, but traumatic kitchen remodel takes place. I’m sure the project will come in well under budget, and way ahead of schedule, but for now, everything takes twice as long to do.

Happily, wanting to keep things simple is what spawned this very tasty salmon and leek pasta sauce. This recipe features two of my favorite foods; wild salmon and crème fraiche.

These types of seafood sauces are usually made with straight cream, or a béchamel, but I find those fall a little flat when compared to the tangy, fermented goodness of homemade sour cream. While it has the same fat content as cream, it just seems so much lighter and complex.

I’ll assume you’ve seen our winning “how to make your own crème fraiche” video, but if not, I highly suggest you do! Homemade crème fraiche will change your life. Check it out, and enjoy!

Ingredients for 2 Portions:
1 tbsp butter
1 large leek, diced, washed thoroughly
salt to taste
1/2 cup white wine
juice from 1/2 lemon
1 cup creme fraiche (you can use all or part cream)
cayenne to taste
1 tsp tarragon Dijon (or regular Dijon)
6 oz boneless skinless salmon, sliced thin (yes, this will work with any other fish, poultry, or meat!)
Cooked pasta for 2!

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