Our Salmon With Creamy Garlic, Spinach and Sun-Dried Tomato Sauce

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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