Salmon with Creamed Leeks
Seared salmon fillets topped with buttery, garlicky creamed leeks.
Ingredients
For the Salmon:
4 salmon fillets (6 oz each, skin-on preferred)
2 Tbsp butter or beef tallow (for searing)
Salt and black pepper, to taste
For the Creamed Leeks:
2 large leeks, cleaned and thinly sliced (white and light green parts only)
2 Tbsp butter or beef tallow
2 cloves garlic, minced
½ cup heavy cream
¼ cup chicken broth (unsalted)
2 oz cream cheese
¼ cup grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
Pinch of nutmeg (optional)
Salt and black pepper, to taste
Optional Garnish:
Fresh chives, chopped
Extra Parmesan
Macronutrients
(per serving, serves 4)
Protein: 41g
Fat: 48g
Carbs: 12g
Preparation
In a large skillet over medium heat, melt 2 Tbsp butter or tallow. Add sliced leeks and sauté 5–6 minutes until softened. Stir in garlic and cook for 1 minute more.
Add chicken broth and heavy cream to the leeks, bringing to a gentle simmer. Stir in cream cheese, Parmesan, thyme, nutmeg (if using), salt, and pepper. Cook for 4–5 minutes until thickened and creamy. Set aside on low heat.
In another skillet, heat 2 Tbsp butter or tallow over medium-high. Season salmon fillets with salt and pepper. Sear skin-side down 4–5 minutes until crispy, then flip and cook another 3–4 minutes until just cooked through.
Plate salmon fillets and spoon the warm creamed leeks generously over the top.
Garnish with chopped chives and extra Parmesan if desired. Serve hot.
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