Tuscan Salmon
Easy and quick recipe full of flavor
Ingredients:
- Three salmon fillets (about 1lb)
- 2 tsp olive oil
- 2 tsp butter
- 5 cloves of garlic finely chopped
- 1 small onion (yellow or sweet) diced
- 1/3 c vegetable broth
- 5 oz sundried tomatoes in oil, drained*
- 1.75 c heavy cream or half and half (if you prefer dish)
- Salt and pepper to taste
- 3 cups baby spinach leaves
- 1/2 c freshly grated parmesan cheese
- 1 tbl spoon fresh chopped parsley
Preparation:
- Heat oil in large skillet and apply salt and pepper. Sear with skin side down for about 5 minutes, then turn fillet over and cook further to your liking. Don’t overcook as it will dry out the fish. Remove from pan and set aside.
- In same pan, lower heat slightly, add butter and stir to mix from juices from fish. Add garlic and sauté for a minute. Add onion and cook until translucent. Add sun dried tomatoes and sauté for 1-2 minutes to allow them to release their flavor. Finally add vegetable broth and reduce volume slightly.
- Maintain lower heat and add cream. Simmer for a few minutes and stir constantly.
- Add spinach and allow to wilt. Add parmesan and allow it to melt and mix with cream.
- Add salmon back to pan, sprinkle with parsley and spoon sauces and vegetables over the fillets.
- Serve immediately over rice or your favorite pasta. Garnish with a sprinkle of additional parmesan.
It’s easy to make your own dried tomatoes but it takes a little time. Do this a day ahead. Make plenty as they keep well and are great on sandwiches, to top off omelets, and on salads.
Set oven to 275 degrees
- Cut cherry tomatoes or other varieties if you prefer in half horizontally, rub with a dab of olive oil and a pinch of salt. Place on a lined cookie sheet.
- Bake for 3- 5 hours until edges are caramelized and moisture has evaporated. Peek at them after 3 hours to see how they are drying.
Store in airtight container with a bit of olive oil for at least a week.