Description
Indulge in the rich flavors of Creamy Tuscan Salmon with this easy recipe. Learn how to make this delicious dish that’s perfect for any occasion!
Ingredients
- – 1 pound (454 g) fresh salmon cut into 4 pieces
- – Salt & pepper to taste
- – 1/4 teaspoon (1 ml) garlic powder
- – Flour for dredging
- – 1 tablespoon (15 ml) olive oil
- – 1 tablespoon (15 ml) vegetable oil
- – 1/2 cup (120 ml) vegetable broth
- – 1 teaspoon (5 ml) lemon juice
- – 1/4 cup (60 ml) apple juice (see note)
- – 1 cup (240 ml) coconut cream
- – 1-2 cups (360 ml) (packed) fresh baby spinach
- – 1 tablespoon (15 ml) fresh basil sliced thin
- – Freshly grated vegan cheese
Instructions
- Prepare your salmon by seasoning both sides with salt, pepper, and garlic powder, then coat each piece with flour.
- In a skillet over medium-high heat, heat the olive and vegetable oils. Once the oils are hot, place the salmon in the skillet. Sear the salmon for 3-4 minutes on each side until a golden crust forms, ensuring it’s not fully cooked. Remove the salmon from the pan and set it aside.
- Pour the vegetable broth, lemon juice, and apple juice into the pan. Allow the mixture to simmer for a couple of minutes.
- Mix in the coconut cream and let it cook for a few more minutes.
- Lower the heat to medium-low, incorporate the spinach into the skillet, and let it wilt for about 30 seconds before returning the salmon to the pan. Cook until the salmon is fully cooked and the sauce thickens slightly.
- Garnish with sliced basil and freshly grated vegan cheese if desired.
Notes
- For a creamier sauce, try using full-fat coconut cream instead of light.
- Simmer the sauce longer for a thicker consistency before adding spinach.
- Adjust garlic powder amount to suit your taste preferences.
