Set sail on a culinary journey with our Tuscan Salmon Recipe. This Mediterranean-inspired delight combines the richness of salmon with the vibrancy of sun-dried tomatoes and creamy parmesan sauce. It’s a sensory voyage that every seafood lover should embark on.
Our Tuscan Salmon Recipe holds a special place in our family’s heart. It was the first dish my husband ever cooked for me when we were dating. He wanted to impress me with his culinary skills, and oh boy, did he succeed! Since then, we’ve been making this recipe together, creating precious memories along the way.
Tuscan Salmon: Mediterranean Seafood Delight
Why this Tuscan Salmon Recipe Stands Out ?
Our Tuscan Salmon Recipe isn’t just any fish dish. What makes it truly unique is the beautiful interplay of flavors – the succulent salmon, tangy sun-dried tomatoes, and creamy parmesan sauce all come together to create a symphony of taste. The dish also boasts a medley of textures, from the crisp seared salmon to the wilted spinach leaves in the creamy sauce.
Ingredients:
- 3 salmon fillets
- 2 tsp olive oil
- 2 tbsp butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 80ml vegetable broth
- 150g jarred sun-dried tomato in oil, drained
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tbsp fresh parsley, chopped
Steps to Make Your Tuscan Salmon Recipe ?
Heat the oil in a skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper and sear them in the pan for 5 minutes on each side. Once done, remove from the pan and set aside.
In the same pan, melt the butter in the leftover cooking juices. Add the garlic and fry until fragrant. Stir in the onion and sun-dried tomatoes, and cook until the onion becomes translucent. Pour in the vegetable broth and reduce the sauce slightly.
Reduce heat, add the heavy cream, and bring to a gentle simmer, stirring occasionally. Season the sauce with salt and pepper.
Add the baby spinach to the sauce and let it wilt. Stir in the Parmesan cheese and let the sauce simmer until the cheese melts.
Notes:
For a leaner version of this recipe, you can replace the heavy cream with low-fat cream or milk. Also, feel free to add more vegetables for extra nutrients.
This Tuscan Salmon Recipe is more than just a dish – it’s an experience. So, don your chef’s hat and prepare to transport your taste buds to the sunny coasts of Tuscany!
Preparing the Tuscan Salmon Recipe
Frequently Asked Questions:
Can I use fresh tomatoes instead of sun-dried?
Yes, you can, but sun-dried tomatoes give a more concentrated flavor.
Can I replace salmon with other types of fish?
Yes, you can use other fish like cod or sea bass.
What can I serve with Tuscan Salmon?
It goes well with a side of pasta or a fresh salad.
Tuscan Salmon Recipe
Ingredients
- 3 salmon fillets
- 2 tsp olive oil
- 2 tbsp butter
- 5 cloves garlic finely diced
- 1 small yellow onion diced
- 80 ml vegetable broth
- 150 g jarred sun-dried tomato in oil drained
- 1 3/4 cups heavy cream
- Salt and pepper to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tbsp fresh parsley chopped
Instructions
- Heat the oil in a skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper and sear them in the pan for 5 minutes on each side. Once done, remove from the pan and set aside.
- In the same pan, melt the butter in the leftover cooking juices. Add the garlic and fry until fragrant. Stir in the onion and sun-dried tomatoes, and cook until the onion becomes translucent. Pour in the vegetable broth and reduce the sauce slightly.
- Reduce heat, add the heavy cream, and bring to a gentle simmer, stirring occasionally. Season the sauce with salt and pepper.
- Add the baby spinach to the sauce and let it wilt. Stir in the Parmesan cheese and let the sauce simmer until the cheese melts.
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