Creamy Tuscan Salmon Recipe
Salmon does not have to be boring anymore, let's change your life one recipe at a time.
NICOLE IMAN PHOTOGRAPHY
Aesthetically this is a really fun salmon dish to not only just look at but consume. The amazing part of this dish is that Salmon is my favorite to do with this dish but it can honestly be any white fish. Don't let the fear of the half and half labeling this as being an unhealthy dish, you can easily get away with a small portion of rice and load up on the veggies. Or you can jump off the deep end and make this a pasta dish and sap up the cream with a bread stick... It's the variety for me when it comes to this dish.
Creamy Tuscan Salmon Recipe
“This right here can qualify as a restaurant quality type dish, and it's insanely simple."
This is a really solid recipe that can be served over pasta, rice or steamed vegetables. I've done all the variations and sauce amazing.
4 salmon fillets, skin off is optional (or Trout or any white fish)
Salt and pepper, to season
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine(OPTIONAL) -- (do not use a sweet white wine)
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil or a fresh handful of cherry tomatoes
1 3/4 cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
1 tablespoon fresh parsley chopped
1. This is a one pot recipe, so grab a large skillet
Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
2. It's time for the garlic
Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried or fresh tomatoes and fry for 1-2 minutes to release their flavours.
3. Time to bring to a gentle simmer
Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Last finishing touching
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Your at the finish line
Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
I would love to see you attempt to recipe on social media #NicoleImanRecipe