Description
Discover how to make delicious Creamy Tuscan Salmons with this easy recipe. Learn the secrets to a creamy sauce that pairs perfectly with tender salmon fillets. Try it today!
Ingredients
- 1 pound (450 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) beef broth or apple juice
- 1 teaspoon (5 ml) lemon juice
- 1/4 cup (60 ml) sun-dried tomatoes (see note)
- 1 cup (240 ml) heavy/whipping cream
- 1-2 cups (360 ml) (packed) fresh baby spinach
- 1 tablespoon (15 ml) fresh basil sliced thin
- Freshly grated non-dairy cheese
Instructions
- Prepare the salmon by seasoning both sides with salt, pepper, and garlic powder, then coat each piece with flour.
- Pour both the olive and vegetable oil into a pan and heat over medium-high. Once the oil is hot, place the salmon in the pan. Sear the salmon for 3-4 minutes on each side until it develops a golden crust, but avoid cooking it completely. Remove the salmon from the pan and set it aside.
- Into the same pan, pour the beef broth or apple juice, add the lemon juice, and include the sun-dried tomatoes. Let the mixture simmer for a few minutes.
- Mix in the heavy cream and allow it to cook for a couple more minutes.
- Turn the heat down to medium-low and add the spinach to the pan, allowing it to wilt slightly for about 30 seconds. Return the salmon to the pan. Cook everything together for a few minutes until the salmon is cooked through and the sauce becomes slightly thicker.
- Garnish with the sliced basil and freshly grated non-dairy cheese if you like before serving.
Notes
- For a richer sauce, consider using beef broth instead of apple juice.
- Enhance the dish’s flavor by adding a hint of lemon juice.
- Opt for fresh sun-dried tomatoes to elevate the taste and texture.
