Weekly Winner: Stunning Simplicity

salmonLet’s be perfectly clear here — unless you are talking about linguine and clams, in general, I am not a fan of mixing pasta with fish.  Or at least I wasn’t.  Until Friday.  That’s when I made this incredibly easy, elegant dish that had absolutely no right to be as good, or as flavorful as it was!  There simply wasn’t enough ingredients to justify how good this dish was.

This week’s Weekly Winner comes from Real Simple Magazine and it is Buttery Pasta with Salmon and Leeks.  It doesn’t even really feel right to call this a “recipe”, but whatever you want to call it — it’s delicious.

Buttery Pasta with Salmon and Leeks

Serves 4


3/4 pound spaghetti
1 pound skinless salmon fillet
kosher salt and black pepper
4 tablespoons unsalted butter
2 leeks, sliced
chives, chopped


Cook the spaghetti according to the package directions.

Meanwhile, season salmon with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Cook in 2 tablespoons of the butter in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; remove and flake.

Add the leeks to the skillet and cook until tender, 4 to 6 minutes.

Toss the spaghetti with the salmon, leeks, remaining butter, and chives.


1 Comment (+add yours?)

  1. Madame BabyBird
    Apr 16, 2013 @ 07:39:13


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