Salmon with Leek Cream Sauce

Salmon with Leek Cream Sauce

Salmon with Leek Cream Sauce

• 4 skin-on salmon fillets (1 lb.)
• 2 tablespoons oil
• 2 tablespoons butter
• 2 leeks, rinsed well, white and light green parts cut lengthwise into thin strips
• 4 ounces cream cheese, cubed
• 3/4 cup milk
• 2 tablespoons chopped parsley
• 1/4 teaspoon garlic powder
• Salt and pepper

 

Heat Broiler. Spray broiler pan with cooking spray.

Place fish skin side down on the broiler pan and brush top side with oil. Broil on top rack 6 to 7 minutes until the fish flakes easily with a fork.

While the fish is cooking, melt butter in a medium-sized skillet on medium heat. Add leeks and cook, stirring frequently, for 5 minutes or until tender. Reduce heat to low and stir in remaining ingredients. Cook for 5 minutes or until cream cheese is melted. Stir frequently so that the mixture is blended well.

Top fish with sauce and serve.