As a pescatarian, I cook a fair bit of fish at home. Salmon is definitely my favorite, though, so when I stumbled across this recipe for pan-seared creamy cheesy salmon, I knew I had to try it. This dish is incredibly simple and took less than 30 minutes, chopping time included. 'Nuff said.
Ingredients
- 1 tbsp butter (I like Kerrygold salted)
- 1 tbsp olive oil
- Large salmon filet, cut into 3 pieces
- 2-3 medium cloves of garlic
- 1/2 cup dry white wine (I used a dry sauv. blanc that added the perfect fruity twinge)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup (ish) fresh spinach
Steps
- Dice the 2-3 garlic cloves & set aside for later. Pat the salmon dry with a paper towel and sprinkle some salt & pepper over it.
- Heat the 1 tbsp of butter & olive oil in a large skillet over medium heat until melted. Sear the salmon skin side up for ~2-3 minutes before flipping. Cook for another 2-3 minutes until the salmon is golden and crispy but not cooked all the way through. Set the salmon on a plate.
- Add the minced garlic to the pan and sauté until fragrant. Add the 1/2 cup of wine and stir. Let it cook down for 5 minutes, or so, until the liquid is reduced by about half.
- Add the heavy cream & grated parmesan cheese, stirring until it all comes together. Add the spinach & the salmon back to the pan. Cover the pan with a lid and let cook over medium-low heat for another 5 minutes.
- Once the salmon is cooked to your liking, remove from the heat, plate, & devour!
This sauce was so delicious I might find myself making it to toss with pasta or scallops, too. I'm not usually a fan of creamed greens, but this spinach was so tasty. I used this recipe from Julia's blog as my guide, though I skipped the sundried tomatoes and switched up some cooking times.
Post a Comment