Picture this: you’ve had a long day, and all you crave is comfort on a plate. Enter creamy garlic butter Tuscan salmon, a dish like a warm hug—rich, indulgent, and just a little bit decadent. It’s the culinary equivalent of your favorite sweater, and tonight, it promises to transform your dinner into a cozy sanctuary.
Steps
- Prepare the salmon by cutting it into four pieces and seasoning both sides with salt, pepper, and garlic powder. Coat the salmon pieces in flour to create a crispy crust.
- Heat olive oil and butter in a skillet over medium-high heat and add the salmon. Sear the fish for 3-4 minutes on each side until a crust forms, then remove it from the skillet and set aside.
- Pour chicken broth or white wine into the same skillet, along with lemon juice and sun-dried tomatoes. Allow the mixture to bubble for a couple of minutes.
- Stir in the heavy cream and let it cook for a few more minutes. Reduce the heat to medium-low, add the spinach, and let it wilt slightly.
- Return the salmon to the skillet, cooking until it is fully cooked and the sauce has thickened. If desired, garnish with fresh basil and sprinkle with parmesan cheese before serving.
Ingredients
- 1 pound of fresh salmon, divided into 4 portions
- Salt and pepper, to taste
- 1/4 teaspoon of garlic powder
- Flour, for dredging
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/2 cup of chicken broth or a dry white wine (such as sauvignon blanc or pinot gris)
- 1 teaspoon of lemon juice
- 1/4 cup of sun-dried tomatoes (preferably oil-packed, drained)
- 1 cup of heavy or whipping cream
- 1 to 2 cups of fresh baby spinach (packed)
- 1 tablespoon of thinly sliced fresh basil
- Freshly grated parmesan cheese
Nutritional Values
Calories: 1812kcal | Carbohydrates: 24g | Protein: 104g | Fat: 148g | Saturated Fat: 68g | Cholesterol: 604mg | Sodium: 1080mg | Potassium: 4244mg | Fiber: 8g | Sugar: 4g | Vitamin A: 26672IU | Vitamin C: 108mg | Calcium: 456mg | Iron: 12mg
FAQ
- Can I use a different type of fish instead of salmon?
- Yes, you can substitute salmon with other firm fish like cod or halibut. Just be mindful of cooking times as they may vary depending on the thickness of the fish.
- What can I use as a substitute for heavy cream?
- For a dairy-free alternative, you can try using Silk brand or another plant-based cream substitute. However, note that using a lower-fat option might affect the sauce’s texture and could cause it to curdle.
- How can I make the dish more garlicky?
- To enhance the garlic flavor, you can add a couple of cloves of minced garlic to the pan before adding the chicken broth.
- Is it possible to freeze the creamy Tuscan salmon?
- Freezing is not recommended due to the presence of dairy in the sauce, which can change texture when thawed. It’s best to store leftovers in the fridge and consume them within 2-3 days.
- What should I do if I don’t have sun-dried tomatoes packed in oil?
- If using sun-dried tomatoes that are not packed in oil, consider adding a bit more to achieve the desired flavor, as oil-packed sun-dried tomatoes tend to have a more concentrated taste.
Tips
- If you have salmon fillets with the skin on and prefer not to eat it, sear the salmon on both sides first. The skin will then peel off easily before you return the fish to the skillet.
- For an extra burst of garlic flavor, consider adding a couple of minced garlic cloves before pouring in the chicken broth.
- When using sun-dried tomatoes, opt for the kind packed in oil as they tend to have a more intense flavor. Ensure you drain them before adding to the sauce.
- To ensure the sauce maintains its creamy consistency, it’s best to use heavy cream. Lower fat alternatives may not produce the desired texture and could curdle.
Equipment
- Non-stick skillet – Essential for pan-searing the salmon and making the sauce.
- Fish spatula – Helpful for flipping the salmon without breaking it.
- Garlic press – If you choose to add fresh minced garlic instead of garlic powder.
- Kitchen tongs – Useful for handling the salmon and stirring ingredients.
- Measuring spoons and cups – For precise measurement of ingredients like cream and broth.
- Lemon squeezer – To easily extract lemon juice without seeds.
