Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes

Name: Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 20 g butter; 1 medium yellow onion; 4 cloves of garlic; 4-5 dried tomatoes; 5-6 button mushrooms (portobello); 200 ml chicken stock; 250 ml cooking cream; Fish Seasoning; salt; pepper; 1 tbsp cooking oil; 1 head of broccoli; 3-4 white potatoes; salt

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5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes

Iris Warren

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Salmon in Tuscan sauce is the perfect family lunch or dinner recipe and takes salmon to the next level.

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Ingredients

Servings

4 salmon fillets
20 g butter
1 medium yellow onion chopped
4 cloves of garlic minced
4-5 dried tomatoes
5-6 button mushrooms (portobello)
200 ml chicken stock
250 ml cooking cream (low-fat preferred)
Fish Seasoning
salt
pepper
1 tbsp cooking oil

Side (Steamed Broccoli and Potatoes)

1 head of broccoli
3-4 white potatoes
salt

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Instructions

Steamed Potatoes and Broccoli

Peel and dice the potatoes. Cut the broccoli head into small florets. Steam them! You can use the Thermomix and cook the potatoes in the steaming basket and the broccoli in the Varoma dish (22 minutes at Varoma temperature, speed 1). If you don't have a Thermomix, you can use the classic cooking method: boil the potatoes in a pot with water and salt, place a sieve over the pot and add the broccoli florets. Cover with a lid and let the steam do its work!

Salmon in Tuscan Sauce

Season the salmon fillets with salt, pepper, and fish seasoning.
Heat a tablespoon of oil in a large frying pan.
Add the salmon fillets to the hot pan, skin side up. Fry for 5 minutes over medium heat, then flip the fillets and cook for another 5 minutes on the other side.
Carefully remove the salmon fillets from the pan and place them on a clean plate.
In the same, unwashed pan, melt the butter, then add the onion and garlic and sauté for a minute or two. Add the dehydrated tomatoes and sliced mushrooms and cook for another 3-4 minutes, stirring constantly. Usually, dried tomatoes are quite salty, so I recommend adjusting the salt-level of the sauce only at the end.
When the mushrooms are done, add the chicken stock and cooking cream, mix well with the remaining ingredients and cover the pan with a lid. Let the sauce simmer for 3-4 minutes over medium heat.
Place the salmon fillets over the sauce and cook for another 2 minutes with the lid on. Turn off the heat and leave the pan covered until ready to serve.
Serve with potatoes and steamed broccoli.
For the grown-ups at the table, salmon loves the company of a dry white wine.