Creamy Garlic Butter Tuscan Salmon (OR TROUT)
Creamy Garlic Butter Tuscan Salmon (OR TROUT)
Creamy Garlic Butter Tuscan Salmon (OR TROUT) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy Tuscan sauce!
Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (OR TROUT) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy Tuscan sauce!
Ingredients:
- 4 salmon fillets, (skin off)
- Salt and pepper, (to season)
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, (finely diced)
- 1 small yellow onion, (diced)
- 1/3 cup DRY white wine
- 5 oz 150 g jarred sun dried tomato strips in oil, (drained of oil)
- 1 3/4 cups half and half, (or milk — reduced fat, skim or full fat milk *SEE NOTES)
- Salt and pepper, (to taste)
- 3 cups baby spinach leaves
- 1/2 cup fresh grated Parmesan cheese, ((do not include for dairy free option))
- 1 teaspoon cornstarch ((cornflour) mixed with 1 tablespoons of water (optional)**)
- 1 tablespoon fresh parsley (chopped)
Instructions:
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, 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 remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
- Serve over pasta, rice or steamed veg.
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available
full recipe: