Creamy Salmon and Leek Pasta

This recipe would probably be good with other meats/fish, but I have yet to try. My Janitor thought it was a bit fishy as he prefers fish prepared as just "fish" and nothing else, but I thought it was quick and easy and just right. :)  courtesy of Chef John from Food Wishes

Ingredients (about 2 servings):
- 1 tbsp butter
- 1 large leek, diced, washed thoroughly  - I used both white and green parts
- salt to taste
- 1/2 cup white wine
- juice from 1/4-1/3 lemon
- 1 cup heavy cream or sour creme/cream/milk mix (recipe calls for 1 cup creme fraiche which would definitely be best if you have it)
- cayenne to taste
- 1 tsp tarragon Dijon (or regular Dijon)
- 1 tbsp chopped cilantro
- 6 oz boneless skinless salmon, sliced thin (about 1 piece)
- Cooked pasta for 2!  -I used whole wheat thin spaghetti

Chopped Leek

Directions:
1)  Cook pasta according to directions. Set aside
2) Chop leek and rinse thoroughly - The green parts are a bit more tough, so omit if you'd rather
3) Melt butter in saucepan over medium heat. Cook and stir leek in butter until softened, about 5 minutes; season with salt
4) Pour white wine and lemon juice over leeks and bring to a boil, simmer until liquid evaporates, about 5 minutes
5) Stir in cream/creme fraiche, mustard, and cayenne pepper into leek mixture. Reduce heat to low and let cook until warmed, about 5 min
6) add salmon to sauce, cook and stir until salmon starts to flake and is no longer pink in the center, 2-3 minutes (salmon should break apart easily)
7) Remove pan from heat and stir in cilantro to taste. Pour sauce over pasta; toss to coat. Add a pinch of cayenne pepper for color

Voila! Quick easy creamy pasta!