Ready to treat yourself to something a little special? Then this recipe for pan-fried salmon with buttered leeks and a silky white wine sauce is just the thing. It is a dish with a real sense of luxury and fine, layered flavours, yet it is surprisingly easy to make.
The salmon is served on a bed of soft, buttered leeks, which together with the rich white wine sauce make a combination that will impress any guest. And if you are lucky enough to be cooking in wild garlic season, do yourself a favour and drizzle the dish with homemade wild garlic oil. It lifts the flavour to another level. Otherwise use a green herb oil – I link to both recipes in the recipe card itself.
This dish also works well as a main course for a relaxed dinner. Simply double the quantities and serve with boiled new potatoes. It strikes the perfect balance between weeknight-easy and weekend luxury.
Pan-fried salmon with white wine sauce and leeks
An elegant recipe for pan-fried salmon with buttered leeks and a creamy white wine sauce. Perfect for a touch of everyday luxury or a special occasion. The quantities here are for starter-sized portions.
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Ingredients
- 4 pieces salmon fillet, approx. 75 g each
- Oil
- Salt and freshly ground pepper
White wine sauce
- 25 g butter
- 1 small shallot, finely chopped
- 150 ml dry white wine
- 100 ml fish stock (1/4 stock cube) – vegetable or chicken stock also works
- 200 ml whipping cream (38% fat)
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
Buttered leeks
- 2 thin leeks, sliced into rings
- 30 g butter
- Salt and freshly ground pepper
Asparagus crudité
- 8 green asparagus spears
- Ice cubes and cold water
To serve
- Herb oil – click here for the recipe
- or
- Wild garlic oil – click here for the recipe
- Microgreens (optional)
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Method
Asparagus crudité
- Prepare a large bowl of iced water.
- Use a vegetable peeler to shave the green asparagus into thin ribbons. It is easiest to do this holding the spear in your hand.
- Put the asparagus ribbons in the iced water and leave them there until the dish is ready to be served.Before they go on the plates, drain them well on a tea towel – or kitchen paper.
White wine sauce
- Melt the butter in a small saucepan and sweat the shallot in it until soft and translucent, without colouring.
- Add the white wine and let it reduce by about half.
- Add the stock, cream and Dijon mustard and let the sauce simmer gently for 5-8 minutes, then season to taste with salt and freshly ground pepper.The sauce should be light and smooth – not thick.
Salmon
- Season the salmon with salt and pepper on both sides.You can happily fry it with the skin on, but remove the skin after cooking.
- Heat a frying pan and fry the salmon fillets in a little oil over a good high heat for about 2-3 minutes on each side, – depending on thickness. Set the pieces aside on a plate and wipe the pan with a little kitchen paper.If the salmon has its skin on, start by frying the flesh side. Press gently on the skin side with a fish slice while it cooks, so the piece is pressed lightly against the pan, – this gives you an even, golden crust. Then turn the pieces and let them fry for a couple of minutes on the skin side.
Buttered leeks
- Melt the butter in the same pan and fry the leeks over a medium heat for a couple of minutes. Season with salt and freshly ground pepper and turn off the heat.
Plating
- Place a spoonful of leeks in the bottom of a small, deep plate and set the salmon on top.
- Spoon the sauce around it and, if you like, drizzle a little herb oil into the sauce.
- Top with the asparagus crudité and a few microgreens if using, and finish with freshly ground pepper.
Nutrition
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Hej
Dine opskrifter er så lækre og har lavet denne flere gange, men der er tidspunkter hvor det er svært at finde flotte asparges, har du forslag til hvad man ellers kan bruge?
Hej Karen-Marie
Det kan du have ret i:)
Prøv med broccolini. Den ville jeg halvere og give dem en lyn opkog eller en hurtig tur på panden – så de stadig er lækre sprøde, og så toppe retten med 2-3 halv broccolini:)
Warm wishes, Dianna
Smager skønt.
Hej Jeanette
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Når jeg vil gemme en opskrift som favorit:
“Standard ønskeseddel-id mangler.”, hvad er det lige det betyder?
Godt nytår
Hej Arne
Arh det må jeg få udviklerne til at kigge på – godt du skriver det.
Jeg tænker du er logget ind? Det virker på appen kan jeg se, men det bliver naturligvis rettet hurtigst muligt:)
Rigtig godt nytår:)
Dbh Dianna
Hej Diana,
Tak for nogle dejlige opskrifter.
Kan man bruge noget andet end grønne asparges, hvis man vil lave retten her om vinteren?
Jeg tænker at lave den som en frokost ret
Hej Betina
Tusind tak for de søde ord 🙂
Du kan sagtens undlade dem. Top evt. med nogle friske ærteskud hvis du gerne vil tilføre retten lidt friskhed som aspargesen gør 🙂
Warm wishes, Dianna
Den skønneste ret vil nu lave den igen, men som hovedret. Skal jeg bare lave “dobbelt op” af sauce, eller rækker det ikke, når der serveres kartofler til?
Hej Jette
Hvor er det dejligt at høre – tusind tak:)
Uhhh den er svær, for den er virkelig populær den sauce ☺️Jeg ville gå med 3 x sauce, resten kan fryses
Warm wishes, Dianna
Hvis jeg vil bruge det som hovedret i stedet for, hvad ville du så servere til?
Hej Joan
Så ville jeg naturligvis bruge et større stykke fisk, og samtidig øge mængden af porre og sauce.
Derudover ville jeg servere f.eks. små kogte kartfler (eller stegte kartofler) – og f.eks. grønne eller hvide dampede asparges.
Broccolini vil også være super lækkert og elegant at servere til 🙂
Warm wishes, Dianna
Hej Dianna. Først tusind tak for dine mange skønne opskrifter. De bliver flittigt brugt – og nydt herhjemme. Jeg vil gerne lave denne opskrift til gæster. Tror du sovsen kan laves færdig i god tid og varmes op inden servering? Kh Tine
Hej Tine
Tusind tak for din søde besked – det er jeg vildt glad for at høre 🙂
Du kan sagtens forberede saucen, og opvarme den inden servering 🙂
Warm wishes, Dianna
Hej Dianna
Kan man bruge hvid fisk ?
På forhånd tak
Kh Britt
Hej Britt
Det kan du sagtens ja 🙂 Har selv prøvet med både kuller, torsk og pighvar og det var fantastisk 🙂
Warm wishes, Dianna
Kan man lave hvidvinssaucen evt. Inden servering? (Dagen før/formiddag hvor det skal serveres om aftenen)
Hej Mathias
Absolut da. Bare på køl med den, og varm den op inden servering 🙂
Warm wishes, Dianna
Så lækkert, klart noget jeg skal prøve igen! Tusind tak 🙂
Hej Silja
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Smagte vandvittigt godt. Er ikke særligt glad for at lave mad, men denne opskrift var så god, at jeg ligefrem syntes det var sjovt at lave mad i dag.
Hej Else
Ej hvor gør sådan en besked mig bare glad – hvor er det godt at høre 🙂
Tusind tak for din dejlige besked, håber du har mod på flere af mine retter 🙂
Warm wishes, Dianna