Tuscan salmon with dried tomatoes

With a delicious creamy sauce with a hint of garlic, this salmon recipe is one of my favorites, salmon in cream with spinach, garlic and sun-dried tomatoes . The intensity of the garlic and the sun-dried tomatoes provide the ideal flavor and intensity to make this salmon in cream a very tasty dish.

You will often see Tuscan salmon with roasted peppers. In my version, I use sun-dried tomatoes, which I love because they give the recipe the necessary intensity to bring out the intense flavour of the cream.

The recipe is really simple and to make it you will only need a frying pan. I make it in a cast iron skillet, in a high Le Creuset skillet , for 100% natural cooking. A frying pan, love for cooking and the step-by-step instructions that I will detail below.

Le Creuset 26cm Skillet high frying pan (meringue color)

Ingredients

• 4 salmon fillets
• 3 tbsp olive oil
• 2 tbsp butter
• 3 or 4 cloves of garlic
• 200 ml of cooking cream 18% mg
• Half a large onion or 1 medium onion
• 1/3 cup dry white wine (optional)
• 4 or 5 strips of dried tomatoes packed in oil
• Salt
• Pepper
• 2 handfuls of fresh spinach
• 1/2 cup freshly grated Parmesan cheese (not included in dairy-free option)

WMF Garlic Press and Bowl Organic Collection by Dutch Rose

Preparation

1. Place a few tablespoons of oil in the Skillet and heat it up. Place the salmon in it (if it is skin-on, place it skin down first and let it cook well, so you can easily remove it when it is golden). Season with salt and pepper.
2. When the salmon is cooked on one side, turn it over and season the other side with salt and pepper. Let it cook until it looks golden. When it is done, remove it from the pan and set aside.
3. Without stopping the heat, add a couple of tablespoons of butter to the pan (about 20 or 25 gr).
4. Add the 4 chopped garlic cloves (pass them through a garlic press ).
5. When the texture starts to appear, add half a large onion, finely chopped. Brown it.
6. When the onion starts to become transparent, it is time to add the white wine if you are going to use it. Wait for it to reduce and continue with the next step.
7. Add the chopped or finely chopped dried tomatoes (if you want more intensity, add a few tablespoons of the oil in which it was packaged). Sauté for a couple of minutes over a low heat.
8. Add 200 ml of cooking cream and let it reduce for a couple of minutes. Adjust the salt and pepper to taste.
9. Add the fresh spinach and let it cook, stirring occasionally.
10. Once the spinach is cooked and the sauce has reduced, add the salmon that we had set aside. Let the salmon warm up again and it is ready to serve.

*Optionally, you can add grated Parmesan cheese or some dry sheep's cheese to the recipe. You can do this when the spinach and sauce are ready (just before adding the salmon), or you can add it afterwards if you want the Parmesan cheese to be visible instead of melting into the sauce.

Grades

• You will know that the salmon is cooked on one side because the part that is in contact with the pan takes on a whitish tone, which rises towards the middle of the salmon. Also, you will notice that it can be easily turned when it is done, because the iron first grabs the food, but once it is done it releases it, and it is time to turn it.
• The wine is optional, and you can add either dry or sweet wine.
• I recommend adding a few tablespoons of the oil in which the dried tomatoes are packaged - it gives them an important extra flavour.
• You can make the same recipe with other fish, whether blue or white.
• Adapt the recipe to your taste: if you want a milder recipe, reduce the amount of garlic and/or sun-dried tomatoes.
• It is essential to accompany it with bread - you will love that sauce!