• 1 lb salmon fillets (skinless)
• 2 whole leeks
• 3 whole garlic cloves
• 0.75 cup heavy cream
• 0.5 cup chicken or vegetable broth
• 1 tbsp whole grain Dijon mustard
• 2 tbsp butter
• 1 tbsp olive oil
• 0.5 tsp dried thyme
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1 whole lemon
• 1.5 cups long-grain white rice
• 3 cups water
1. Start the rice first: combine 1.5 cups rice and 3 cups water with a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and cook for 18 minutes until water is absorbed and rice is fluffy. Keep covered off heat until serving.
2. While rice cooks, trim the dark green tops and root ends off the leeks. Slice the leeks into thin half-moon rounds. Place sliced leeks in a bowl of cold water, swish to remove grit, then lift out and drain — do not pour through a strainer or the grit will resettle.
3. Mince the garlic cloves finely. Pat the salmon fillets dry with a paper towel and cut into 2-inch chunks. Season salmon generously on all sides with salt and pepper.
4. Heat olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter is foamy and just beginning to turn golden, about 1 minute.
5. Add the salmon chunks in a single layer. Sear without moving for 2 minutes until a golden-brown crust forms on the bottom. Flip gently and cook 1 more minute. The salmon will finish cooking in the sauce. Transfer to a plate and set aside — it will look slightly translucent in the center, which is fine.
6. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the drained leeks and cook, stirring occasionally, for 4 to 5 minutes until they are softened and wilted and beginning to turn pale golden at the edges.
7. Add the minced garlic and dried thyme, stirring constantly for 30 seconds until fragrant — watch closely so garlic does not brown.
8. Pour in the broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it bubble for 1 minute.
9. Stir in the heavy cream and whole grain Dijon mustard. Bring the sauce to a gentle simmer over medium heat — you should see small steady bubbles around the edges but not a rolling boil. Cook for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
10. Gently nestle the salmon chunks back into the skillet. Spoon the sauce over the top. Cook for 2 to 3 more minutes until the salmon is opaque all the way through and flakes easily when pressed with a fork.
11. Squeeze the juice of half the lemon over the finished skillet. Taste sauce and adjust salt if needed. Cut remaining lemon half into wedges for serving.
12. Serve the salmon and leek crème over a scoop of white rice, spooning extra sauce generously over the top.
Contains: dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.