If you prefer salmon as a main meal during the holidays, then this Creamy Tuscan Salmon is a good one for you! The combination of flavours and textures, along with the vibrant colours make for a delicious comforting meal that is both cosy and aesthetically pleasing.
Serves : 4
Prep Time : 5 MINUTES
Cooking Time : 20 – 25 MINUTES
Ingredients
Method
– Heat the oil in a large pan over medium-high heat.
– Season the salmon filets, on both sides, with salt and pepper, and sear in the hot pan, starting with the flesh-side down, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
– Melt the butter in the same pan. Add the garlic and sauté until fragrant. Add the onion and sauté until softened. Pour in the stock, and bring to a simmer. Stir and leave mixture to cook until the liquid is visibly reduced.
– Add the sundried tomatoes and sauté for 1-2 minutes, allowing their flavours to infuse into the sauce.
– Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper as needed.
– Add in the spinach leaves and allow them to wilt into the sauce. Then add the parmesan cheese. Allow mixture to simmer for another minute until cheese melts into the sauce.
– Add the cornflour mixture and stir continuously until the sauce starts to thicken.
– Add the salmon fillets back into the pan and nestle into the sauce. Spoon the sauce over and garnish with fresh parsley, cherry tomatoes and basil leaves before serving.
– Serve with pasta or rice and a fresh salad.
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