Creamy Tuscan salmon with sun-dried tomatoes
A quick and easy creamy Tuscan salmon with sun-dried tomatoes & spinach recipe
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Ingredients
- 4 thin fillets of salmon or 2 larger fillets
- 15 ml Tbsp oil
- 2 shallots or half a brown onion finely chopped
- 2 cloves garlic crushed
- 180-200 grams baby tomatoes halved
- 4 – 6 soft sundried tomatoes in oil finely chopped
- 250 ml vegetable or chicken stock
- 80 grams baby spinach
- 125 grams crème fraiche or sour cream
- Juice of 1 lemon 30ml
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.
This dish is best eaten on the day you make it.
Servings: 2