Creamy Tuscan Salmon With Burst Tomatoes
November 27th, 2024A Creamy Tomato Sauce for Weeknight Decadence
This creamy Tuscan salmon dish is a one-pan recipe that's perfect for an elevated weeknight meal. The combination of sweet tomatoes and rich cream simmers into a Tuscan-style sauce that can be spooned generously over flaky fillets of salmon. Serve Tuscan salmon simply, or with a side of crusty bread to enjoy every last bit of flavor on your plate.
Creamy Tuscan Salmon With Burst Tomatoes
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions sockeye or coho salmon
- 1 tablespoon high-heat cooking oil
- 8 cloves of garlic, minced
- 6 tablespoons butter
- 1 shallot, finely diced
- 1 cup cherry tomatoes
- ½ cup white wine
- ½ cup heavy cream
- 3 cups spinach
- ¼ teaspoon sugar
- Salt and pepper
- ½ cup finely chopped parsley
Instructions
1. Heat a skillet over medium-high heat. Meanwhile, pat fillet dry with a tea towel or paper towel, then season with salt and pepper.
2. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to sizzle) carefully place fillet skin side down into skillet. Using a fish spatula, press down firmly to ensure good skin to pan contact, holding for 30 seconds. Reduce heat to medium. Sear undisturbed until fillet releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook for a minute, then transfer to a plate. Fish may not be fully cooked through at this point.
3. In the same skillet, add butter, garlic, shallot, and cherry tomatoes. Season with salt and pepper and cook until allium becomes soft and translucent, about 4 minutes. Burst the cherry tomatoes with a fork.
4. Carefully pour wine into pan and cook for 1 minute. Stir in spinach and cream, seasoning to taste with salt and pepper. Cook until spinach is wilted, then stir in sugar and parsley. Adjust seasoning as needed.
5. Return fish to the pan and simmer on low until fish is flaky and cooked to your liking, between 1 to 3 minutes depending on thickness of fillets. Serve immediately in shallow serving bowls, with a generous amount of sauce.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
