A silky skillet of salmon bathed in a lemon-herb cream, nestled with tender baby leeks and tossed with your favourite pasta for a luxurious weeknight meal.
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
SERVES: 4
INGREDIENTS:
4 salmon or trout fillets (about 150g each)
Salt and pepper
2 tablespoons Banhoek Chilli Oil (for frying)
10 baby leeks, finely sliced
1 1/2 cups heavy cream
A generous handful of fresh chives, chopped
A generous handful of fresh dill, chopped
A squeeze of lemon juice
Your choice of small pasta
METHOD:
Cook the pasta:
Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain and set aside.
Cook the fish:
Season the salmon or trout fillets with salt and pepper. Heat the Banhoek Chilli Oil in a large frying pan over medium heat. Fry the fillets for 3–4 minutes on each side until just cooked through. Remove and keep warm.
Prepare the creamy leeks:
In the same pan, add the baby leeks and sauté gently over medium heat until soft (not browned). Pour in the cream, stir, and let it simmer for 1–2 minutes. Add the chives, dill, and a squeeze of lemon juice.
Combine:
Return the salmon to the pan, nestling into the creamy sauce. Warm through for a minute.
Serve:
Spoon the sauce over the pasta, top with the salmon fillet, and drizzle with extra Banhoek Chilli Oil for additional heat if you like.
