Creamy Leek Pasta with Salmon
Servings
2Serving size
4 ounces salmon with 2 ounces pasta and sauceThis recipe can be multiplied and makes very good leftovers. Reheat gently to avoid overcooking the fish.
Ingredients
| 6 quart Water (divided) |
| 1 Tbsp. White wine vinegar |
| 8 Ounces Fresh atlantic salmon (skinless) |
| 4 ounce Whole Wheat Penne (or gluten-free penne) |
| 2 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 medium (about l2 ounces) Leeks (cleaned and sliced crosswise; keep white and green parts separate) |
| 1 Tbsp. All purpose flour or garbanzo flour |
| 1/2 cup 2% milk |
| 1 Tbsp., drained Capers |
| 1 ounce Cheese, parmesan, grated |
| 1 to taste Black pepper |
| 5 leaves Fresh basil (chiffonade) |
Instructions
When the water is almost at a boil, add the salmon and cook for about 10 to 12 minutes. Remove to a paper towel. When cool, use a fork and flake the salmon into about 1/2 inch pieces.
Place 4 quarts of water in a large sauce pan over high heat.
When the water is boiling add the pasta.
While the pasta is cooking place the two teaspoons of olive oil in a medium skillet over medium high heat.
When hot add the garlic and the green part of the leeks and reduce the heat to medium.Cook for about 2 minutes.
Add the white part of the leek and cook for about 4 minutes.
Add the flour and cook, stirring frequently, for about 3 minutes.
Add the milk and cook, stirring frequently for about 4 to 5 minutes until thickened.
When the pasta is done drain the water and return the cooked pasta to the pan and place over low heat.
Add the flaked salmon, capers, parmesan, pepper and basil.
Toss gently until well blended.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I so much prefer using garbanzo flour for a sauce like this now. It has nearly the same thickening power as white flour but with a LOT better flavor and is so much better for you.