Tuscan Salmon with Cream Sauce (Print Version)
# Ingredients:
01 -
1 tbsp butter
02 -
1 tbsp olive oil
03 -
4 salmon fillets
04 -
Salt and pepper to taste
05 -
2 cloves garlic, minced
06 -
3-4 sun-dried tomatoes packed in oil, sliced
07 -
125ml dry white wine
08 -
250ml double/heavy cream
09 -
50g freshly grated Parmesan cheese
10 -
30g fresh spinach
# Instructions:
01 -
Pat the salmon dry with a paper towel to remove excess moisture, then season with salt and pepper. Heat olive oil and butter in a frying pan over medium-high heat. Sear the salmon, starting with the skin-side up, until golden and the skin becomes crispy (6-7 minutes). Remove salmon and set aside.
02 -
In the same pan, sauté garlic and sliced sun-dried tomatoes over low heat for 30 seconds.
03 -
Deglaze the pan with dry white wine. Let it simmer for about 5 minutes until the liquid reduces by half.
04 -
Add heavy cream and grated Parmesan cheese to the pan. Stir until the cheese melts and the sauce is creamy.
05 -
Add fresh spinach to the sauce and stir until wilted.
06 -
Return the seared salmon to the pan. Let the salmon cook in the sauce over low heat for 5 minutes until fully cooked. Adjust salt to taste and serve.
# Notes:
01 -
Use freshly grated Parmesan for better melting and flavor. Avoid pre-grated Parmesan, which may result in a clumpy sauce.
02 -
For an alcohol-free alternative, substitute white wine with vegetable or chicken stock and add a squeeze of fresh lemon juice for acidity.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.