Rich garlic cream sauce bursting with sun-dried tomatoes, kale, and Parmesan cheese coats tender salmon filets. 30 minutes to prepare tuscan salmon worthy of a restaurant!
Ingredients:
- SALMON
- 2 Tbsp olive oil
- 4 (6 oz each) salmon filets
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- TUSCAN CREAM SAUCE
- 1 Tbsp butter
- 1/2 small yellow onion minced
- 2 Tbsp finely minced garlic
- 5 oz jar sun-dried tomatoes in oil drained and chopped
- 1 1/3 cups chicken broth reduced sodium
- 1 cup heavy whipping cream
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/3 cup grated Parmesan cheese fresh is best
- 1 – 2 cups chopped fresh kale
Instructions:
Step No.01
After patting the salmon dry, season it with Italian seasoning, salt, and pepper. Heat the olive oil in a big skillet over MED-HIGH heat until it’s hot. If using skin-on filets, add the salmon, skin-side up, and cook for 4–5 minutes. While the fish cooks, try not to move it. This produces a delicious crust that is golden brown.
Step No.02
When the salmon is opaque throughout and flakes readily, carefully turn it over and cook it for a further five minutes on the other side. Transfer to a platter and reserve.
Step No.03
Instead of cleaning the skillet, add butter to the pan drippings. Cook the onion for 4 minutes, or until it becomes tender. Add the garlic and sun-dried tomatoes, and simmer for a further 30 seconds or so.
Step No.04
After adding the chicken stock and using a wooden spoon to scrape the bottom of the pan, mix in the cream.
Step No.05
After cooking for two to four minutes while stirring often, add the pepper, Italian seasoning, and Parmesan cheese.
Step No.06
Cook the kale for a another minute or two, or until it wilts. Place the salmon back into the skillet, tucking them into the sauce and covering the filets with sauce.
Full Recipes:https://www.thechunkychef.com/creamy-garlic-tuscan-salmon/