Indulge your taste buds with a culinary delight that’s as beautiful as it is delicious: Pan Seared Salmon with Creamy Leeks and a perfectly poached egg! This French-inspired dish is not only a feast for the eyes but also a symphony of flavors that will elevate your dinner table. Imagine succulent salmon, crisp yet tender leeks enveloped in a rich cream sauce, and a luscious egg that bursts with flavor when you break into it. Whether you're impressing guests or treating yourself to a gourmet meal at home, this recipe is sure to become a favorite. Ready to dive in? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 leeks, sliced
- 1/2 cup heavy cream
- 2 eggs
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Begin by gathering all your ingredients: 2 salmon fillets, 2 leeks (sliced), 1/2 cup heavy cream, 2 eggs, salt and pepper to taste, and 1 tablespoon of olive oil.
- Prepare the leeks by rinsing them thoroughly under cold water to remove any dirt or grit. After rinsing, slice them thinly, discarding the tough green tops.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft and translucent.
- Pour in the heavy cream and season with salt and pepper to taste. Stir well and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld and the cream to thicken slightly.
- While the leeks are cooking, prepare the salmon fillets. Pat them dry with a paper towel and season both sides generously with salt and pepper.
- In a separate skillet, heat a small amount of olive oil over medium-high heat. Once the oil is hot, carefully place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, without moving them, until the skin is crispy and golden brown.
- Flip the salmon fillets over and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and set aside.
- While the salmon is cooking, fill a small pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft.
- Once the eggs are poached, use a slotted spoon to carefully remove them from the water and place them on a paper towel to drain excess water.
- To serve, divide the creamy leeks between two plates, placing them in the center. Top each serving with a salmon fillet and carefully place a poached egg on top of each fillet.
- Finish with a sprinkle of salt and pepper, and serve immediately while everything is warm and delicious.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh salmon fillets and vibrant leeks. Fresh ingredients make a noticeable difference in the final dish.
- Don’t Rush the Leeks: Sauté the leeks slowly over medium heat to ensure they become soft and sweet. This step is crucial for developing a rich flavor in your creamy sauce.
- Perfectly Poached Eggs: To achieve the ideal poached egg, make sure the water is at a gentle simmer—not boiling. This will help the eggs hold their shape better.
- Season Generously: Don’t be shy with the salt and pepper! Proper seasoning enhances the flavors of the salmon and leeks, making each bite more enjoyable.
- Serve Immediately: This dish is best enjoyed fresh. Serve it right after plating to savor the warm, creamy goodness and the runny yolk of the poached egg.
- Experiment with Herbs: For an extra layer of flavor, consider adding fresh herbs like dill or chives to the creamy leeks or as a garnish on top of the salmon.
Nutrition Facts
Calories: 560kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 19g
Cholesterol: 315mg
