Recipes

Tuscan Salmon

Cuisine: Italian

Type: Main Course

Serves: 4-6

Source:	Professional Cooking email
Attributes:	Quick and Easy, Healthy
Comments:	We usually buy one fillet of 7-8 ounces for the two of us, and cut the sauce in half.
Serving Suggestions:	Can be served as-is or over a bed of rice, pasta or steamed vegetables

Ingredients:

3 salmon fillets, one 6-8 oz. fillet will typically feed two people
Salt and freshly ground black pepper
2 tsp. extra-virgin olive oil
2 tbs. butter
4-5 cloves garlic, finely diced (to taste)
1 small yellow onion, diced
1/2 cup vegetable broth
5 oz. sun-dried tomatoes in oil, drained, or fresh grape tomatoes
1-3/4 cups heavy cream
3 cup baby spinach leaves
1/2 cup Parmesan cheese, grated
1 tbs. freshly chopped Italian parsley

Instructions:

1. Preheat the oven to 325°F. You may not need the oven, but if your salmon filets are very thick, you might want to finish cooking them in the oven.

2. Heat the olive oil in a skillet large enough to hold the number of salmon filets you are cooking using medium-high heat. Salt and pepper both sides of the salmon filets, and sear in the hot pan, flesh-side down at first, for 5 minutes on each side or until cooked to your liking. If the salmon is starting to get very cooked on the sides, but is not done to your liking in the middle, move the pan to the hot oven for a few minutes until done. Remove the filets from the pan and keep warm covered with foil. Set aside.

3. In the same pan, melt the butter in the remaining cooking juices from the salmon. Add the garlic and fry until fragrant, only a half-minute or so. Add the onion and stir, cooking until translucent, a couple of minutes. Add the sun-dried (or fresh) tomatoes and cook for 1-2 minutes so they release their flavor. Finally, pour in the vegetable broth and simmer until the broth is reduced by 1/2.

4. Reduce the heat to low and add the heavy cream. Bring to a gentle simmer and cook, stirring, until it thickens. Add salt and pepper to taste.

5. Add the baby spinach and allow to wilt in the sauce, then add the Parmesan cheese, tossing everything together and simmer until the cheese melts into the sauce.

6. Add the salmon back to the sauce to warm, sprinkle with parsley and serve with the sauce spooned over.

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