Creamy Tuscan salmon with sun-dried tomatoes
User Reviews
3
3 reviews
Average
-
Prep Time
10 mins
-
Cook Time
25 mins
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Servings
2
-
Course
Dinner
Creamy Tuscan salmon with sun-dried tomatoes
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A quick and easy creamy Tuscan salmon with sun-dried tomatoes & spinach recipe
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Ingredients
- 4 salmon thin fillets or 2 larger fillets
- 15 ml oil tablespoon
- 2 onion or shallot, finely chopped
- 2 cloves garlic crushed
- 180-200 grams tomato baby, halved
- 4 sundried tomato finely chopped, 6 soft, in oil
- 250 ml vegetable stock or chicken stock
- 80 grams baby spinach
- 125 grams crème fraîche or sour cream
- lemon 30ml, juice of 1
Instructions
- Add the olive oil to a Le Creuset 23cm buffet casserole and set it over a medium heat. Season the salmon fillets with salt & pepper.
- Fry the salmon on either side until golden brown on each side then remove from the pan and set aside.
- Add the shallots to the pan and sauté with the lid on for a few minutes until softened. Add the garlic, tomatoes, and sundried toss them about briefly.
- Add the stock to the pan along with the spinach and allow this to simmer for a few minutes with the lid on. Once thickened add the crème fraiche and lemon juice and simmer for a minute or two with the lid off.
- Add the salmon back to the pan and nestle it in the sauce to heat through. Spoon some of the sauce over the fish.
Notes
- Serve warm with rice, potatoes, and or any green vegetables you prefer.
- Serve warm with rice, potatoes, and or any green vegetables you prefer.
- This dish is best eaten on the day you make it.
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User Reviews
Overall Rating
3
3 reviews
Average
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