INGREDIENTS
·
4 salmon
fillets, skin off (or Trout or any white fish)
·
Salt and pepper, to
season
·
2 teaspoons olive
oil
·
2 tablespoons butter
·
6 cloves garlic, finely
diced
·
1 small yellow
onion, diced
·
1/3 cup dry
white wine (OPTIONAL) -- (do not use a sweet white wine)
·
5 ounces (150
g) jarred sun dried tomato strips in oil, drained of oil
·
1 3/4 cups half
and half *SEE NOTES
·
Salt and pepper, to
taste
·
3 cups baby
spinach leaves
·
1/2 cup fresh
grated Parmesan cheese, (do not include for dairy free option)
·
1 teaspoon cornstarch (cornflour)
mixed with 1 tablespoons of water (optional)**
·
1 tablespoon fresh
parsley chopped
INSTRUCTIONS
·
Heat the oil in a
large skillet over medium-high heat. Season the salmon filets (or fish if
using) 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 in the garlic and fry until
fragrant (about one minute). Fry the onion in the butter. Pour in the
white wine (if using), and allow to reduce down slightly. Add the sun dried
tomatoes and fry for 1-2 minutes to release their flavours.
·
Reduce heat to low
heat, add the half and half (or heavy cream), and bring to a gentle simmer,
while stirring occasionally. Season with salt and pepper to your taste.
·
Add in the spinach
leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow
sauce to simmer for a further minute until cheese melts through the sauce. (For
a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and
continue to simmer while quickly stirring the mixture through until the sauce
thickens.)
·
Add the salmon back
into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
·
Serve over
pasta,
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