Tuscan Salmon

Bahan-bahan

• 4 Huon Salmon Skin On
• 2 sudu besar olive oil
• 4-5 cloves garlic, chopped
• 1 brown onion, diced
• 1/3 cup dry white wine
• 1/2 cup sun dried tomatoes, drained
• 1 can coconut milk, or 1 cup of cream
• 2 cups baby spinach leaves
• 1/2 cup fresh parmesan, grated
• 3 tbsp fresh parsley, chopped
• olives (optional)
• salt and pepper, to season
• pasta/rice to serve (optional)

Kaedah

1. 1
   Heat oil in a skillet over medium-high heat. Season salmon filets on both sides with S&P, sear flesh-side down first for 5 mins, flip & repeat. Once cooked, remove from the pan & set aside.
2. 2
   Add garlic & onion to pan, fry until fragrant (add oil if needed). Add white wine to pan & allow to reduce for a couple minutes. Add sun dried tomatoes & fry for 1-2 mins.
3. 3
   Reduce heat to low & add coconut cream/normal cream, bring to a soft simmer, while stirring occasionally. Season with S&P.
4. 4
   Add spinach leaves, parsley, parmesan cheese (+ optional olives), allow sauce to simmer and reduce further until cheese melts through the sauce.
5. 5
   Add salmon back into the pan for a final 2mins. Serve on own or over pasta/rice.