Creamy salmon, leek and tarragon bakes
This Creamy Salmon, Leek and Tarragon Bake features succulent salmon combined with aromatic leeks and tarragon in a rich, creamy sauce, making it perfect for a comforting family dinner. It’s easy to prepare and bakes to a golden brown finish.
Cook time 25 min
Prep time 5 min
Ingredients:
1 short spray cooking spray oil1/3 cup bread crumbs
1/3 cup grated parmesan cheese
1 tbsp butter
1 tbsp olive oil
1 leek
2 tbsp all-purpose white wheat flour
1.50 cups chicken gravy
1/3 cup heavy whipping cream
1 tsp tarragon (estragon)
1 lb salmon
If you're looking for a hearty and delicious meal that's also easy to prepare, look no further than this Creamy Salmon, Leek, and Tarragon Bake. This dish combines succulent salmon with the aromatic flavors of leek and tarragon, all enveloped in a rich, creamy sauce. Perfect for a comforting family dinner or an elegant dish for guests, this recipe will quickly become a favorite in your household.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray individual baking dishes or one larger baking dish with cooking spray oil.
- In a small bowl, mix the bread crumbs and grated parmesan cheese together. Set aside.
- Slice the leek lengthwise, rinse thoroughly to remove any dirt, and then finely chop it.
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the chopped leek and cook, stirring often, until it becomes soft and slightly translucent, about 5-7 minutes.
- Sprinkle the flour over the cooked leek and stir well to combine. Cook for about 1 minute to eliminate the raw flour taste.
- Gradually whisk in the chicken gravy, making sure there are no lumps.
- Bring the mixture to a gentle simmer and cook until it thickens, about 3-5 minutes.
- Stir in the heavy whipping cream and tarragon, and cook for an additional 2 minutes.
6. Combine with Salmon:
- Add the salmon pieces to the leek mixture, gently folding them in to ensure even distribution.
- Pour the salmon and leek mixture into the prepared baking dishes.
- Sprinkle the breadcrumb and parmesan mixture evenly on top of the salmon mixture.
- Place the baking dish(es) in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
This Creamy Salmon, Leek, and Tarragon Bake is sure to delight your taste buds with its rich flavors and creamy texture. Whether you're serving it as a weeknight meal or a special occasion dish, it pairs wonderfully with a simple green salad or steamed vegetables. Enjoy the comforting blend of flavors, and don't forget to share this delicious recipe with friends and family!
Creamy salmon, leek and tarragon bakes FAQ:
Bake the dish in a preheated oven at 375°F (190°C) for 20-25 minutes until the top is golden brown and the sauce is bubbling.
The salmon should be opaque and flake easily with a fork. It typically takes about 20-25 minutes in the oven when combined with the sauce.
Yes, you can substitute heavy whipping cream with half-and-half or a non-dairy alternative such as coconut cream for a lighter or dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness of the topping.
Yes, you can use frozen salmon; just make sure to thaw it completely before cooking to ensure even cooking and the best texture.
Cooking Tips:
- Make sure to thoroughly clean the leek to remove any dirt trapped between the layers.
- If fresh tarragon is not available, you can use dried tarragon, but the flavor may be less intense.
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- To add a bit of crunch, sprinkle some extra breadcrumbs on top before baking.
- If you prefer a thicker sauce, add a bit more flour to the mixture.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 30g
Carbohydrates 24g
Fiber 1.44g
Sugar 3.04g
Fat 22g
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