- 4 salmon portions – skin off
- salt and pepper to season
- 2 tsp olive oil
- 2 tbsp butter
- 6 cloves garlic, finely diced
- 1 small onion, diced
- 1/3 cup dry white wine (optional) – don’t use sweet white wine
- 150gm jarred sun dried tomato strips in oil, drained
- 1 3/4 cups double cream
- salt and pepper to taste
- 3 cups baby spinach
- 1/2 cup fresh grated parmesan cheese
- 1 tsp cornflour mixed with 1 tbsp water
- 1 tbsp fresh parsley chopped
1: Heat the oil in a large skillet over medium/high heat. Season the salmon portions on both sides with salt and pepper then 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.
2: Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about 1 min). Fry the onion in the butter. Pour in the white wine (if using) and allow to reduce down slightly. Add the sun dried tomoatoes and fry for 1-2 mins to release the flavours.
3: Reduce heat to low heat, add the cream and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
4: 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/cornflour mixture to the centre of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5: Add the salmon back into the pan, sprinkle with the parsley and spoon the sauce over each portion.
6: Serve over pasta, rice or steamed veg.
Recipe courtesy of Cafe Delites