Creamy Tuscan Salmon
Serves 4
wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each) salt and pepper, to taste vegetable or avocado oil, divided
1. Season salmon fillets with salt and pepper.
4
2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skin- side up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets
4 tbsp (60 ml)
butter
1 tbsp (15 ml)
and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
shallot, finely chopped
1
cloves garlic, crushed
5
dry white wine
¼ cup (60 ml)
3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant.
sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
7 oz (200 g)
fresh baby spinach leaves
4 cups (1 L)
Add white wine to deglaze and cook until liquid has evaporated.
whipping cream
1 cup (250 ml)
half-and-half cream
4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes. 5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
1 cup (250 ml)
red pepper chili flakes (optional)
⅛ tsp (a pinch)
chopped fresh basil
¼ cup (60 ml)
grated Parmesan chopped fresh parsley, for garnish
⅔ cup (160 ml)
6. Garnish with parsley and serve.
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