Creamy Tuscan Salmon



Adapted from Cafe Delites

2 teaspoons olive oil

4 salmon fillets, skin on

2 tablespoons butter

6 cloves garlic, finely diced

1 small yellow onion, diced

½ cup dry white wine (or chicken stock)

5 ounces jarred sun-dried tomatoes, drained

1 cup heavy cream

¾ cup whole milk

Salt and pepper to taste

3 tablespoons capers

3 cups fresh spinach leaves

½ cup fresh grated parmesan cheese

Minced fresh parsley for garnish

Heat the oil in a skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper. Sear the salmon skin-side down first, gently pressing fish flat to get a good sear. Cook skin-side down for 4 minutes; gently turn over and cook for 1-2 minutes or until fish is cooked and flaky. Transfer to a plate or tray and cover loosely with foil. Melt the butter in the pan and saute the onion until tender. Then stir in the garlic; stirring until it becomes fragrant. Stir in the white wine to deglaze the pan. Add the tomatoes and capers; cook and stir for 1 minute. Reduce the heat and stir in the heavy cream and milk plus salt and pepper to taste. Allow to simmer for several minutes. Stir in grated parmesan; taste for seasonings. Stir in the spinach allowing it to wilt for about 2 minutes. Add the salmon filets back into the pan, spoon the sauce over each filet. And serve alone or with pasta or rice. Garnish with parsley.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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