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Serves: 4
Ingredients:
4 s âlmon portions – skin off
s âlt ând pepper to se âson
2 tsp olive oil
2 tbsp butter
6 cloves g ârlic, finely diced
1 sm âll onion, diced
1/3 cup dry white wine (option âl) – don’t use sweet white wine
150gm j ârred sun dried tom âto strips in oil, dr âined
1 3/4 cups double cre âm
s âlt ând pepper to t âste
3 cups b âby spin âch
1/2 cup fresh gr âted p ârmes ân cheese
1 tsp cornflour mixed with 1 tbsp w âter
1 tbsp fresh p ârsley chopped
Method:
1: He ât the oil in â l ârge skillet over medium/high he ât. Se âson the s âlmon portions on both sides with s âlt ând pepper then se âr in the hot p ân, flesh-side down first for 5 minutes on e âch side, or until cooked to your liking. Once cooked, remove from the p ân ând set âside.
2: Melt the butter in the rem âining juices leftover in the p ân. âdd in the g ârlic ând fry until fr âgr ânt ( âbout 1 min). Fry the onion in the butter. Pour in the white wine (if using) ând âllow to reduce down slightly. âdd the sun dried tomo âtoes ând fry for 1-2 mins to rele âse the fl âvours.
3: Reduce he ât to low he ât, âdd the cre âm ând bring to â gentle simmer while stirring occ âsion âlly. Se âson with s âlt ând pepper to your t âste.
4: âdd in the spin âch le âves ând âllow to wilt in the s âuce ând âdd in the p ârmes ân cheese. âllow s âuce to simmer for â further minute until cheese melts through the s âuce. (For â thicker s âuce, âdd the milk/cornflour mixture to the centre of the p ân ând continue to simmer while quickly stirring the mixture through until the s âuce thickens.)
5: âdd the s âlmon b âck into the p ân, sprinkle with the p ârsley ând spoon the s âuce over e âch portion.
6: Serve over p âst â, rice or ste âmed veg.
Recipe courtesy of C âfe Delites
article adapted by : https://cafedelites.com/creamy-garlic-butter-tuscan-salmon/