Salmon Fillets with Leek Fondue Recipe

Name: Salmon Fillets with Leek Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons white wine vinegar; 1 medium onion, cut into 1/2-inch dice; 2 medium leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise; 4 garlic cloves, smashed; Kosher salt and freshly ground pepper; 2 tablespoons all-purpose flour; 1 1/4 cups chicken stock or low-sodium broth; 1/3 cup heavy cream; 2 tablespoons extra-virgin olive oil; Four 6- to 7-ounce skinless salmon fillets; 1 tablespoon minced flat-leaf parsley

Servings: persons

4 tablespoons unsalted butter
2 tablespoons white wine vinegar
1 medium onion, cut into 1/2-inch dice
2 medium leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise
4 garlic cloves, smashed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/4 cups chicken stock or low-sodium broth
1/3 cup heavy cream
2 tablespoons extra-virgin olive oil
Four 6- to 7-ounce skinless salmon fillets
1 tablespoon minced flat-leaf parsley

1
In a medium skillet, melt the butter with the vinegar.
2
Add the leeks, onion and garlic and season with salt and pepper.
3
Cook over moderate heat until the leek and onion have softened, about 5 minutes.
4
Stir in the flour, then stir in the stock and simmer until slightly thickened, about 2 minutes.
5
Transfer the leek mixture to a blender and puree until smooth.
6
Return the puree to the skillet and stir in the cream.
7
Simmer over low heat until the sauce thickens, about 5 minutes.
8
Season with salt and pepper.
9
In a large nonstick skillet, heat the olive oil.
10
Season the salmon with salt and pepper and cook over moderately high heat until light pink throughout, about 4 minutes per side.
11
Transfer the salmon to plates and top with the leek fondue.
12
Garnish with the parsley and serve immediately.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons white wine vinegar, 1 medium onion, cut into 1/2-inch dice, 2 medium leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, and more.

Yes, Salmon Fillets with Leek Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Fillets with Leek Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions