Vegetables/ Meat & Fish

Leek and Salmon Stew

Hello my lovelies!

Today I want to share a recipe that I just tried a few days ago. It was so good, that I couldn’t wait sharing it with you guys: leek and salmon stew. It is a delicate dish which gives a wonderful taste to the salmon, very tender with so many vegetables!

My children, my testers, my critics, some of whom (I won’t mention any name!!) have a slight tendency to criticism or to “oh no! I don’t like that!”, so my children loved it and even asked for more!

This leek and salmon stew is an original way to cook salmon, or any other fish like cod which is a little less fat. Question of tastes… Or color! I think the orange/pink color of the salmon gives a nice touch to this meal. It doesn’t take the pleasure away… We do eat with our eyes first, don’t we?

You can serve this stew with rice or pastas, such as tagliatelle for instance, if you want a more generous plate. Still, there are enough vegetables in the recipe, you can have it as it is.

Cooking this dish is quite easy, it will be hard to fail it. If you ask me, you just found your next Sunday family lunch!

Let’s do this! The recipe, Chef !

Leek and Salmon Stew

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Serves: 6 Difficulty: Medium Price: $$
Cooking Time: 45 min


  • 800 g salmon filet (rather thick if possible)
  • 3 carrots
  • 2 leeks
  • 2 white turnips
  • 2 shallots
  • 80 g butter
  • 2 tablespoons of flour
  • 2 tablespoons of fresh coriander (or parsley)
  • 1 tablespoon of mustard
  • 5 cl cream
  • Ground ginger
  • Salt
  • Pepper



Boil a large volume of salted water (1 teaspoon of salt).


Peel and cut your carrots in slices. Put them in the boiling water and set your timer on 20 minutes.


Peel and cut your turnips in cubes of 1 cm a(pprox). Put them in the boiling water with the carrots.


Cut your leeks, wash them and add them to the carrots and turnips when your timer has 6 minutes left.


Peel and cut your shallots.


Melt half of the butter in a large frying pan and cook gently the shallots.


Cut the salmon in 4 cm pieces. Add them to the shallots and make sure to cook them briefly on each side.


With skimmer, remove your vegetables form the water (keep the water !) and add them to the salmon. Add the coriander too and cook at low heat.


Melt the rest of the butter in a sauce pan, add the flour, mix and add little by little ladles of vegetable water until you get a smooth sauce.


Add a tablespoon of mustard, the cream and season with ground ginger, salt and pepper.


Pour the sauce on your salmon and vegetables, let cook at low heat for 5 minutes.


Serve !






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  • Reply
    Nathalie Larue
    Sunday November 25th, 2018 at 09:19 PM

    Vraiment délicieux et simple a faire ! J ai rajouté du cabillaud au saumon 5 ? !! merci pour cette recette qui deviendra un classique !

    • Reply
      Monday November 26th, 2018 at 09:57 AM

      Merci Nathalie pour ce message ! J’en suis ravie !

  • Reply
    Marion L
    Sunday December 2nd, 2018 at 02:25 PM

    On s’est régalé ! Merci pour cette super recette, très bien expliquée en plus !

    • Reply
      Monday December 3rd, 2018 at 05:58 AM

      J’en suis ravie Marion !! Belle journée !

  • Reply
    Monday March 18th, 2019 at 03:18 PM

    Un véritable délice et archi simple! La recette a conquis les papilles de toute la famille.

    • Reply
      Tuesday March 19th, 2019 at 07:22 AM

      C’est top !!! J’adore cette recette effectivement très bonne et facile à réaliser !

  • Reply
    Marie Laure
    Monday March 18th, 2019 at 03:27 PM

    Recette excellente, rapide à préparer et validée par l’ensemble des papilles de la famille.
    Merci Emmanuelle

  • Reply
    Tuesday March 19th, 2019 at 06:51 PM

    Au point 8 combien de temps faut il laisser mijoter ,

    • Reply
      Tuesday March 19th, 2019 at 08:18 PM

      Bonjour Fabienne, vous laissez mijoter le temps de faire le reste de la recette. Belle soirée

  • Reply
    Monday October 28th, 2019 at 07:20 PM

    Merci Emmanuelle pour cette recette qui a fait l’unanimité!

    • Reply
      Monday October 28th, 2019 at 08:57 PM

      J’en suis ravie Hélène !

  • Reply
    Thursday September 17th, 2020 at 08:54 AM

    Bonjour Emmanuelle, j’adore cette recette et vais la refaire ce soir. Avez-vous une idée d’alternative pour les navets, quand je n’en trouve pas (pas de saison) ?
    Merci d’avance

    • Reply
      Thursday September 17th, 2020 at 10:08 AM

      Bonjour Elisabeth,
      vous pouvez prendre plus de carottes ou du céleri boule 🙂

  • Reply
    Thursday December 17th, 2020 at 09:49 PM

    Bonsoir Emmanuelle,
    Cette recette sera probablement sur notre table de déjeuner de Noël !
    Pensez vous que je puisse la préparer mercredi soir ?
    Milles mercis pour vos recettes ?

    • Reply
      Thursday December 17th, 2020 at 10:14 PM

      Bonsoir Lucile, très bonne idée ! Oui c’est possible, réchauffez-la à feu doux pour garder vos morceaux de poisson assez ferme. Belles fêtes !

      • Reply
        Thursday December 17th, 2020 at 10:16 PM

        Merci pour cette rapide réponse. Très bonnes fêtes de fin d’année !

        • Reply
          Thursday December 17th, 2020 at 10:21 PM

          merci !!

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