Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email:


© 2017 Cynthia's Creations, LLC.

June 19, 2018

June 15, 2018

April 30, 2018

April 20, 2018

Please reload

Recent Posts

Chicken Pad Thai

April 30, 2018

Please reload

Featured Posts

Salmon on a bed of Leeks with Parsnip Cauliflower Puree

November 13, 2017


This is a quick meal to make. I like to use salmon in recipes since it is readily available, however this works with most fish. You may use whatever combination of fresh or dried herbs you like. I chose to use fresh sage and thyme. I paired this with a parsnip and cauliflower puree since I like parsnips. If you don't, then maybe just a cauliflower puree or white bean puree would be great as well. 


Ingredients: 2 servings


2 6oz. portions of Salmon

1 - 2 Leeks, cleaned and thinly sliced (white and light green only)

8 Sage leaves, washed (chop 4)

8 sprigs of Thyme, chopped

1/4 c White Wine

4 cloves of Garlic , peeled

2 Parsnips, peeled and chopped

1 c Cauliflower florets

Olive oil

2 T unsalted Butter

S & P


Preheat the oven to 400.


Saute the leeks in 1 T of butter with about 1 T olive oil. Season with a little salt and pepper. Add the chopped sage and the chopped thyme. When the leeks are soft add the white wine and cook until the liquid is absorbed.


Line a baking sheet with foil and spray with non stick oil. Pile the leeks on the foil. Make 2 piles for each piece of salmon. Lay 2 sage leaves over each piece and drizzle with olive oil. Season lightly with salt and pepper and bake for about 10 - 12 minutes. Check the center before removing from the oven. It should flake easily.


While the leeks are cooking. Bring a medium saucepan of water to boil and add the cauliflower, garlic and parsnips. Cook until a knife is easily inserted into the cauliflower and the parsnips. Drain and put into the food processor. Add 1 T butter with a little salt (start with just a pinch) and puree. If you have some smoked sea salt it is a great addition to the puree.


This takes about 30 minutes to prepare.



Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags