Ingredients
4salmon fillets,or trout, or any white fish, skin off
salt and pepper,to season
2tspolive oil
2tbspbutter
6garlic cloves,finely diced
1small yellow onion,diced
⅓cupdry white wine,optional
5ozsun dried tomato strips in oil,drained of oil
1¾cupshalf and half
salt and pepper,to taste
3cupsbaby spinach leaves
½cupfresh parmesan cheese,grated
1tspcornstarch,(mixed with 1 tbsp of water), optional
1tbspfresh parsley,chopped
Preparation
Heat the oil in a large skillet over medium-high heat.
Season the salmon filets 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. 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.
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 to 2 minutes to release their flavors.
Reduce heat to low heat, add the half and half, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow the sauce to simmer for a further minute until cheese melts through the sauce.
For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add the salmon back into the pan, then sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg. Enjoy!
