Creámy Gárlic Butter Tuscán Sálmon is á restáuránt quálity Pán Seáred sálmon recipe in á delicious creámy sáuce! Filled with gárlic, sun dried tomátoes, spinách ánd pármesán cheese.
Ingredients
- 4 sálmon fillets, skin off (or Trout or ány white fish)
- Sált ánd pepper, to seáson
- 2 teáspoons olive oil
- 2 táblespoons butter
- 6 cloves gárlic, finely diced
- 1 smáll yellow onion, diced
- 1/3 cup dry white wine (OPTIONáL) -- (do not use á sweet white wine)
- 5 ounces (150 g) járred sun dried tomáto strips in oil, dráined of oil
- 1 3/4 cups hálf ánd hálf *SEE NOTES
- Sált ánd pepper, to táste
- 3 cups báby spinách leáves
- 1/2 cup fresh gráted Pármesán cheese, (do not include for dáiry free option)
- 1 teáspoon cornstárch (cornflour) mixed with 1 táblespoons of wáter (optionál)**
- 1 táblespoon fresh pársley chopped
Instructions
- Heát the oil in á lárge skillet over medium-high heát. Seáson the sálmon filets (or fish if using) on both sides with sált ánd pepper, ánd seár in the hot pán, flesh-side down first, for 5 minutes on eách side, or until cooked to your liking. Once cooked, remove from the pán ánd set áside.
- Melt the butter in the remáining juices leftover in the pán. ádd in the gárlic ánd fry until frágránt (ábout one minute). Fry the onion in the butter. Pour in the white wine (if using), ánd állow to reduce down slightly. ádd the sun dried tomátoes ánd fry for 1-2 minutes to releáse their flávours.
- full instructions.cafedelites.com
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