Tuscan Salmon Creamy Sauce (Print Version)
# Ingredients:
01 -
3-4 sun-dried tomatoes in oil, sliced thin
02 -
30g fresh spinach, roughly chopped
03 -
2 garlic cloves, finely chopped
04 -
1 tbsp olive oil
05 -
1 tbsp butter
06 -
4 salmon fillets
07 -
Salt, to taste
08 -
Pepper, to taste
09 -
50g Parmesan cheese, grated fresh
10 -
250ml heavy cream
11 -
125ml dry white wine
# Instructions:
01 -
Using a paper towel, gently dry the salmon fillets to get rid of moisture. Season both sides lightly with salt and pepper. Heat up butter and olive oil in a pan. Place the salmon in, skin side down first, and let it brown until the skin turns crispy, flipping it after. Cook for 6-7 minutes total, then move the fillets onto a plate.
02 -
In the same pan, toss in the minced garlic and sun-dried tomato pieces. Cook them briefly on low heat, about 30 seconds. Pour in white wine to scrape up stuck bits from the pan. Let it cook down for about 5 minutes until only half the liquid is left.
03 -
Pour heavy cream into the reduced wine mixture. Add in freshly grated Parmesan and stir until it’s melted into the cream. Toss in the chopped spinach and mix until everything comes together.
04 -
Carefully place the salmon fillets back into the pan with the sauce. Let everything simmer gently for 5 more minutes. Taste the sauce and sprinkle a bit more salt if it needs it before serving.
# Notes:
01 -
Using freshly grated Parmesan gives the sauce a smoother flavor.
02 -
Swap the wine with a mix of chicken broth and a squeeze of lemon juice if avoiding alcohol.
03 -
Salmon tends to fall apart if it’s overcooked, so keep an eye on it.