4 salmon fillets, skin off (or Trout or any white fish) as per your preferences
Salt and pepper to taste
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup dry white wine
1/2 cup heavy cream
5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup fresh grated Parmesan cheese
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)
1 tablespoon fresh parsley chopped
Method of preparation 😘
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 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 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, rice or steamed veg.enjoy this nutritious dish full of proteins.😀😀😋
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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