Salmon for me is one of those understated dishes that I associate with trying to be healthy, I mean, let’s face it, if there’s a choice between steak or salmon in a restaurant, I’m going with the rib-eye steak every time! I don’t know why, as Salmon is full of B vitamins, a good source of protein and packing lots of flavours. It isn’t my go-to meat/fish when we cook for friends and families but since discovering this recipe from Eatwell 101 – it is now one of my top 10 dishes to make. It is a treat, but one that is totally worth it and will have all your friends and family asking for the recipe!
To serve four people you will need:
4 skinless salmon fillets
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small white onion, diced
80ml vegetable stock
150g jarred sun-dried tomato in oil, drained of oil
400ml of double cream
Salt and pepper, to taste
2 large handfuls of baby spinach leaves
50g of grated Parmesan
1 tablespoon fresh parsley, chopped (optional)
You can make this in one STAUB Round Cast Iron Sauté Pan however I have used two pans here as I prefer the chargrilled taste on the salmon.
- Heat the oil in a STAUB Round Cast Iron Pure Grill over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
- In the STAUB Round Cast Iron Sauté Pan, melt the butter, add in the garlic and fry for about one minute. Add the onion and stir. Next, add the sun-dried tomatoes and fry for 1-2 minutes. Finally, pour in the vegetable stock, and allow the sauce to reduce down slightly.
- Reduce the heat to low, add the double cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
- Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.
- Add the grilled salmon fillets into the pan; sprinkle with the parsley (optional), and spoon the sauce over each salmon fillet. Serve the creamy garlic Tuscan salmon with seasonal vegetables and rice cooked in a STAUB Cocette which will keep the rice nice and warm ready for your guests to tuck in!