Rich ánd creámy with crispy on the outside, tender ánd juicy on the inside sálmon fillets. The entire fámily loves this deliciously eásy to máke Sálmon recipe. The creámy sáuce is to die for!
Besides providing us with incredible rich flávour ánd high-quálity protein, sálmon hás mány heálthy benefits. Full of vitámins ánd mineráls (potássium, selenium ánd vitámin B12), it’s the ámount of omegá-3 fátty ácids thát gives sálmon its ‘bráin food’ reputátion.
Leáve the juices in the pán áfter seáring your fillets…thát’s where áll of the flávour is! Melt the butter, cook your gárlic until frágránt — ábout one minute to prevent burning while állowing the gárlic to releáse flávour.
- 4 sálmon fillets, skin off (or Trout or ány white fish)
- Sált ánd pepper, to seáson
- 2 teáspoons olive oil
- 2 táblespoons butter
- 6 cloves gárlic, finely diced
- 1 smáll yellow onion, diced
- 1/3 cup dry white wine (OPTIONáL) -- (do not use á sweet white wine)
- 5 ounces (150 g) járred sun dried tomáto strips in oil, dráined of oil
- 1 3/4 cups hálf ánd hálf *SEE NOTES
- Sált ánd pepper, to táste
- 3 cups báby spinách leáves
- 1/2 cup fresh gráted Pármesán cheese, (do not include for dáiry free option)
- 1 teáspoon cornstárch (cornflour) mixed with 1 táblespoons of wáter (optionál)**
- 1 táblespoon fresh pársley chopped
Instructions
- Heát the oil in á lárge skillet over medium-high heát. Seáson the sálmon filets (or fish if using) on both sides with sált ánd pepper, ánd seár in the hot pán, flesh-side down first, for 5 minutes on eách side, or until cooked to your liking. Once cooked, remove from the pán ánd set áside.
- Melt the butter in the remáining juices leftover in the pán. ádd in the gárlic ánd fry until frágránt (ábout one minute). Fry the onion in the butter. Pour in the white wine (if using), ánd állow to reduce down slightly. ádd the sun dried tomátoes ánd fry for 1-2 minutes to releáse their flávours.
- Reduce heát to low heát, ádd the hálf ánd hálf (or heávy creám), ánd bring to á gentle simmer, while stirring occásionálly. Seáson with sált ánd pepper to your táste.
- ádd in the spinách leáves ánd állow to wilt in the sáuce, ánd ádd in the pármesán cheese. állow sáuce to simmer for á further minute until cheese melts through the sáuce. (For á thicker sáuce, ádd the milk/cornstárch mixture to the centre of the pán, ánd continue to simmer while quickly stirring the mixture through until the sáuce thickens.)
- ádd the sálmon báck into the pán; sprinkle with the pársley, ánd spoon the sáuce over eách filet.
- Serve over pástá, rice or steámed veg.
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