Tuscan Salmon Parmesan Sauce (Print Version)
# Ingredients:
01 -
1 tbsp butter
02 -
1 tbsp olive oil
03 -
4 pieces salmon fillet
04 -
Salt
05 -
Black pepper
06 -
2 cloves garlic, minced
07 -
3-4 sun-dried tomatoes packed in oil, sliced
08 -
125ml dry white wine
09 -
250ml heavy cream
10 -
50g Parmesan cheese, freshly grated
11 -
30g fresh spinach, chopped
# Instructions:
01 -
Pat the salmon dry with a paper towel to remove excess moisture. Season with salt and pepper. Heat olive oil and butter in a frying pan, then sear the salmon over medium-high heat until golden and the skin is crispy, starting with the skin side up. Cook for approximately 6-7 minutes. Remove salmon to a plate.
02 -
In the same pan, sauté the garlic and sliced sun-dried tomatoes over low heat for about 30 seconds. Deglaze the pan with white wine and simmer for about 5 minutes until the liquid reduces by half.
03 -
Add heavy cream and grated Parmesan cheese to the reduced wine mixture. Stir until the cheese is melted and incorporated into the sauce. Add fresh spinach and stir to combine.
04 -
Return the salmon fillets to the pan. Let the sauce simmer over low heat for an additional 5 minutes until the salmon is fully cooked. Adjust seasoning with salt, if needed.
# Notes:
01 -
Use freshly grated Parmesan cheese for the best texture and flavor.
02 -
Deglaze the pan with dry white wine or substitute with chicken stock and lemon juice for a non-alcoholic option.
03 -
Overcooking the salmon may result in it breaking apart.