Restaurant-quality seafood dinner (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets, skin off (or trout or any white fish)
02 -
Salt and pepper to season
03 -
2 teaspoons olive oil
→ For the Sauce
04 -
2 tablespoons butter
05 -
6 cloves garlic, finely diced
06 -
1 yellow onion, diced
07 -
⅓ cup dry white wine (optional - do not use sweet white wine)
08 -
5 ounces sun dried tomato strips in oil (jarred, drained of oil)
09 -
1¾ cups half and half (see notes for substitutions)
10 -
Salt and pepper to taste
11 -
3 cups baby spinach leaves
12 -
½ cup fresh grated parmesan cheese (omit for dairy-free option)
→ For Thickening and Garnish
13 -
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
14 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. 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.
02 -
In the same pan with the remaining juices, melt the butter. Add the minced garlic and fry until fragrant, about one minute. Add the diced onion and cook until softened.
03 -
Pour in the white wine (if using) and allow it to reduce slightly. Add the drained sun dried tomatoes and fry for 1-2 minutes to release their flavors.
04 -
Reduce heat to low, add the half and half (or cream), and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.
05 -
Add the spinach leaves to the sauce and allow them to wilt. Stir in the grated parmesan cheese and simmer for another minute until the cheese melts throughout the sauce.
06 -
For a thicker sauce, add the cornstarch and water mixture to the center of the pan. Continue to simmer while quickly stirring until the sauce thickens.
07 -
Return the seared salmon to the pan. Sprinkle with chopped parsley and spoon the sauce over each fillet. Serve over pasta, rice, or steamed vegetables.
# Notes:
01 -
Half and half is an American product made from equal parts light cream and milk. You can substitute with half light cream and half 2% milk (or full fat milk).
02 -
For a richer sauce, you can use all light cream or heavy cream instead of half and half.
03 -
This is not a traditional Tuscan recipe but is inspired by Olive Garden's Tuscan Chicken.
04 -
For a dairy-free version, use dairy-free butter, omit the parmesan cheese, and substitute the half and half with full-fat coconut milk.