Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Creamy Garlic Butter Tuscan Salmon (OR TROUT) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy Tuscan sauce!

Ingredients

• 4 salmon fillets, skin off (or Trout or any white fish)
• Salt and pepper, to season
• 2 teaspoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine)
• 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
• 1 3/4 cups half and half *SEE NOTES
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)**
• 1 tablespoon fresh parsley chopped

Instructions

1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and 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 one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
3. Reduce heat to low heat, add the half and half (or heavy 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/cornstarch 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 filet.
6. Serve over pasta, rice or steamed veg.

Recipe Notes

*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. (Almond milk 1 1/4 milk with 1/2 cup melted butter)

Stuffed Salmon

Stuffed Salmon

2 half-pound salmon fillets (or a 1-pound salmon fillet) OR fold a long salmon piece in half!

1 tablespoon grapeseed or olive oil

1/3  cup sun-dried tomatoes, drained and chopped

3 cups baby spinach, loosely packed

1 cup fresh basil leaves, chopped

2 cloves garlic crushed

1/2 cup feta cheese crumbles

Sea salt and pepper, to taste

Step 1: Preparation

Preheat the oven to 375 F, and spray an oven-safe cooking dish with oil.

Step 2: Make the Filling

Use a paper towel to dab some of the oil from the sun-dried tomatoes before placing them on a cutting board and chopping them. Cook for 1 minute, stirring occasionally or until fragrant.

Add the baby spinach and chopped basil leaves to the skillet. It's OK if the skillet seems very full -- the leaves will wilt and cook down. Stir occasionally until the leaves have completely wilted, about 3 minutes. Add spinach, garlic, and Basil.

Saute until the leaves have wilted. Turn off the cooking element, and remove the skillet from the heat. Add the feta cheese and stir until well combined with the other ingredients.

Step 3: Prepare the Salmon

Place salmon fillets (or fillet) on a cutting board. Use a sharp knife to carefully slice the salmon through the center, just until the knife almost reaches the other side.

Step 4: Stuff the Salmon

Use a large spoon to distribute the stuffing into the centers of each of the salmon fillets. Carefully transfer the salmon fillets to the prepared baking dish. Sprinkle with salt and pepper.

Bake

Bake salmon on the center rack of the oven for 20 to 30 minutes. If the fillets started out thinner than 1 inch, it should take 20 to 25 minutes. Salmon fillets that started out thicker than one inch will take closer to 25 to 30 minutes. Remove from oven, and use a spatula to serve