Sometimes it's okay to splurge. Some people will call it cheating, but I prefer to call this type of meal a well deserved treat. This Tuscan Salmon does have things we usually avoid, like heavy cream, cheese and butter, but trust me when I tell you there will be no regrets! :-)
Just don't make it every week... and practice portion control! :-)
Ingredients:
- 3-4 6oz salmon fillets
- 2 teaspoons olive oil ( I use the olive oil from the sun-dried tomato jar)
- 2 tablespoons butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth (white wine works well, too)
- 1 7.5oz jar sun-dried tomato in oil, drained and cut up to bites of your choosing
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
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 salmon
filets are cooked, remove from the pan and set aside.
In the same pan, melt the butter in the remaining cooking juices leftover. Add
in the garlic and fry until fragrant (about one minute). Add onion and stir fry
until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they
release their flavors. Finally, pour in the vegetable broth, and allow the
sauce to reduce down slightly.
Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while
stirring occasionally. Season the cream sauce with salt and pepper to your
taste. Add in the baby spinach and allow to wilt in the sauce, and add in the
parmesan cheese. Allow cream sauce to simmer for a further minute until cheese
melts through.
Add the grilled salmon filets back into the pan and spoon the sauce over each
filet. Serve with a green vegetable and a barley of your choice.
