Serves 6
| 2 pounds Salmon, filet, raw, skin off ¼ cup Leeks, fresh, diced 2 Tbsp. Shallots, fresh, peeled, finely diced 8 oz. Mushrooms, pre-sliced ¾ cup Cream ¼ cup Butter, unsalted, melted |
½ cup Masala wine ½ tsp. Thyme, fresh Pinch Salt and Pepper to taste 1 Tbsp. Garlic, chopped 1 tsp. Tomato paste 4 oz. Leeks, fresh, julienned |
In a pan heat melted butter and add mushrooms, leeks, shallots, garlic, tomato paste,
masala wine and thyme.
Cook 5 minutes and add cream and continue to cook 20 minutes, stirring occasionally.
Season with salt and pepper.
If sauce is too thin use cornstarch to thicken.
Place salmon on a baking pan and season with salt and pepper.
Roast salmon at 325 degrees for 20 minutes or until cooked.
Place roasted salmon on a plate and cover with sauce.
Garnish with leeks if desired.
Calories 446
Protein 33 g
Carbohydrates 6 g
Fat 31 g
Saturated Fat 12 g
Cholesterol 131 mg
Sodium 162 mg
Download this Salmon with Creamy Leeks Sauce recipe
Source: UCLA Health Cafeteria Recipes
Tags: healthy dinner, healthy meals, Healthy Recipes, healthy recipes, UCLA Health, UCLA Health Cafeteria
