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* Creamy Garlic Butter Salmon
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Creamy Garlic Butter Salmon
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4 salmon filets, skin off (or
Trout or any white fish) take out 15 minutes before cooking, pat dry
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Salt and pepper, to season
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2 teaspoons olive oil
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2 tablespoons butter
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6 cloves garlic, finely diced
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1 small yellow onion, diced
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1/3 cup dry white wine
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5 ounces jarred sun-dried tomato
drained and thinly sliced
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1 3/4 cups half and half
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Salt and pepper, to taste
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3 cups baby spinach leaves
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1/2 cup fresh grated Parmesan
cheese
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1 tablespoon fresh parsley, chopped
Heat oil in a large skillet over medium-high heat. Season
the salmon filets on both sides with salt and pepper, and sear in the hot pan,
flesh-side down first, for 5 minutes on each side, or until cooked to your
liking. Once cooked, remove from the pan and set aside.
Melt the butter in the remaining juices leftover in the
pan. Add the onion and sauté until soft. Add the garlic and sauté until
fragrant (about one minute). Pour in the white wine and allow to reduce
down slightly. Add the sun-dried tomatoes and sauté for 1-2 minutes to release
their flavors.
Reduce heat to low heat, add the half and half and bring
to a gentle simmer, while stirring occasionally. Season with salt and pepper to
taste.
Add the spinach
leaves and allow to wilt in the sauce and add the parmesan cheese. Allow sauce to simmer for a further minute
until cheese melts through the sauce.
Add the salmon back into the pan; sprinkle with the
parsley and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg. Serves 4.
(Adapted from Café Delites)
