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Prep
25m
Cook
15m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large oven-safe cast iron skillet, melt the butter over medium heat. Add the sliced leek and sauté for 5–7 minutes, or until softened and tender. Stir in the curry powder, sour cream, and half and half. Season with salt and pepper to taste. Allow the sauce to warm gently until smooth and well combined.
2 tbsp Butter
1 Leek
2 tbsp Curry powder
1 cup Sour cream
1 1/2 cup Half and half
Salt
Freshly ground black pepper
Step 3
Season both sides of the salmon fillets generously with salt and pepper. Nestle them into the curry cream sauce. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the salmon flakes easily with a fork.
4 Salmon fillets
Step 4
While the salmon bakes, prepare the rice according to package directions.
Cooked rice
Step 5
In a separate skillet, melt a little butter over medium heat. Add the asparagus or green beans and season with salt and pepper. Cook until tender-crisp.
Asparagus
Butter
Salt
Pepper
Step 6
To serve, spoon rice onto each plate, top with a salmon fillet, and generously spoon the creamy curry leek sauce over the top. Finish with the buttery asparagus or green beans.
For
4
M
I
4
Salmon fillets
2
tbsp
Butter
1
Leek, thinly sliced
2
tbsp
Curry powder
1
cup
Sour cream
1 1/2
cup
Half and half
Salt, to taste
Freshly ground black pepper, to taste
For Serving
Cooked rice
Asparagus, or green beans
Butter
Salt
Pepper
Kitchen Garden Tip: This sauce is delicious spooned over the rice, so don’t be shy with it. Freshly ground black pepper and a sprinkle of chopped parsley make a beautiful finishing touch.
Only visible to you
Made it?
Rice
Cancel
Prep
25m
Cook
15m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large oven-safe cast iron skillet, melt the butter over medium heat. Add the sliced leek and sauté for 5–7 minutes, or until softened and tender. Stir in the curry powder, sour cream, and half and half. Season with salt and pepper to taste. Allow the sauce to warm gently until smooth and well combined.
2 tbsp Butter
1 Leek
2 tbsp Curry powder
1 cup Sour cream
1 1/2 cup Half and half
Salt
Freshly ground black pepper
Step 3
Season both sides of the salmon fillets generously with salt and pepper. Nestle them into the curry cream sauce. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the salmon flakes easily with a fork.
4 Salmon fillets
Step 4
While the salmon bakes, prepare the rice according to package directions.
Cooked rice
Step 5
In a separate skillet, melt a little butter over medium heat. Add the asparagus or green beans and season with salt and pepper. Cook until tender-crisp.
Asparagus
Butter
Salt
Pepper
Step 6
To serve, spoon rice onto each plate, top with a salmon fillet, and generously spoon the creamy curry leek sauce over the top. Finish with the buttery asparagus or green beans.
For
4
M
I
4
Salmon fillets
2
tbsp
Butter
1
Leek, thinly sliced
2
tbsp
Curry powder
1
cup
Sour cream
1 1/2
cup
Half and half
Salt, to taste
Freshly ground black pepper, to taste
For Serving
Cooked rice
Asparagus, or green beans
Butter
Salt
Pepper
Kitchen Garden Tip: This sauce is delicious spooned over the rice, so don’t be shy with it. Freshly ground black pepper and a sprinkle of chopped parsley make a beautiful finishing touch.
Only visible to you
Made it?
Rice
Cancel
