Broil some salmon to make our Salmon with Leeks and Cream Sauce. This Salmon with Leeks and Cream Sauce recipe is full of all the delicious flavor you love.
What You Need
Original recipe yields 4 servings
4 skin-on salmon fillets (1 lb.)
2 Tbsp. oil
2 Tbsp. butter or margarine
2 leeks, rinsed well, white and light green parts cut lengthwise into thin strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
2 Tbsp. chopped fresh parsley
1/4 tsp. garlic powder
1/4 tsp. pepper
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Let's Make It
Place fish, skin sides down, on rack of broiler pan sprayed with cooking spray; brush with oil.
Broil, 4 inches from heat, 6 to 7 min. or until fish flakes easily with fork. Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir 5 min. or until tender. Stir in remaining ingredients; simmer on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Serve fish topped with sauce.
Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for four.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
When serving adults, decrease milk to 1/2 cup and add 3 Tbsp. dry white wine to cooked leeks in skillet along with the milk, parsley and seasonings, if desired. Please use alcohol responsibly.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 10g
Dietary Fibers 0.9208g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.