1 leek, the white and pale green parts, thinly sliced
2 tbsp butter
1/2 cup (125 ml) white wine
3/4 cup (180 ml) chicken broth
1 lb (450 g) skinless salmon fillet, cut into chunks
4 oz (115 g) stemless shiitake or cremini mushrooms, slices
1/2 cup (125 ml) 35% heavy cream
1/2 lb (225 g) pappardelle
2 tbsp (30 ml) lemon juice
2 tbsp chopped fresh dill
In a large skillet over medium heat, soften the leek in the butter. Add the wine and let reduce until almost dry. Add the broth and bring to a boil. Add the salmon and mushrooms. Simmer for 4 minutes, stirring several times. Season with salt and pepper. Add the cream and continue cooking for 2 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain.
Add the pasta and lemon juice to the sauce and gently stir to combine. Adjust the seasoning and sprinkle with the dill.