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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.
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