- Tuscan salmon sounds fancy
and tastes like a restaurant quality dish,
but it's super easy and incredibly flavorful.
You'll love the juicy salmon
and that sun dried tomato creamy Alfredo sauce.
Oh, my mouth is watering and I'm hungry.
So let's get started.
You'll start with some sun dried tomatoes,
drain the extra oil.
Then coarsely chop them up.
I like to chop them up into small strips.
Next, finally chop up some chives or green onion.
These came straight from our garden.
I love a lot of green onion here.
And chop a little extra for garnish.
Next we have the garlic to easily peel those.
Cut off the ends
then smash the side of the garlic with your knife.
The peel should slide right off.
Finally, mince up your garlic and set it aside.
Now the salmon, you can use one and a half to two pounds
of salmon depending on how thick you like your slices to be.
I'm using boneless and skinless salmon
but you can leave the skin on.
It'll just take a little bit longer to saute
on the stove top.
Season your salmon with salt, garlic powder
and some freshly cracked black pepper.
And when I'm using skinless salmon
I do like to season both sides of the salmon filets.
Once you're at the stove, this recipe does move fast.
That's why I like to have all of my ingredients prepped
and ready to go before we hit the stove.
Set a large non-reactive skillet
over medium heat and melt in the oil and butter.
Here's a quick tip.
If you wanna make sure your butter doesn't splatter,
swirl the pan as it melts.
If you don't swirl, the milk solids can get trapped
under the fat and cause spurts and splattering.
Once the butter is done foaming, add your salmon filets
and saute for three to five minutes per side
depending on the thickness of your salmon
or until a salmon is fully cooked
through and registers 145 degrees Fahrenheit
at the thickest part of the salmon.
I love this instant read thermometer.
It always ensures that my meats are perfectly cooked
and I will definitely link to this in the recipe notes.
Keep in mind, thinner
and leaner salmon filets will cook up quite a bit faster.
So keep an eye on it.
Once the salmon is cooked through, transfer it
to a platter and tent it with foil to keep those warm.
Just like with steaks and other meats
it's important to let that salmon rest.
This will ensure super juicy flaky salmon.
Now in the same skillet, adding more oil only
if you need it, add the sun dried tomatoes,
your minced garlic and your chives.
Saute that just for one minute.
Stirring constantly until your garlic is fragrant.
Next, add the heavy cream
and sprinkle the top with Parmesan cheese.
Anytime you're using an acidic ingredient
like sun dried tomatoes in a heavy cream,
you definitely wanna make sure you're using
a non-reactive skillet to prevent the sauce
from curdling and breaking.
Bring the mixture to a light boil, then reduce the heat
and let it simmer for a minute or until it's thickened.
Now we stir in our fresh baby spinach leaves,
stir for another 30 seconds
or just until the spinach is wilted.
And it's amazing how much that spinach will shrink down,
taste the sauce, and add more seasoning if needed.
Then turn off the heat
and return the salmon filets back to the sauce.
Once those filets are cozied
up in the sauce, it's ready to serve.
Oh yes, this is one of those dishes that you make
and you're just like, oh, that's a normal reaction.
It's totally normal when you make Tuscan salmon.
And then I love to serve it
with a little bit of that sauce spooned over each slice.
So we're gonna be generous with that sauce.
Oh, it's just so much flavor in the sauce.
And notice we put in a lot of spinach, but it shrinks down
but it adds that nice little fresh pop of color and flavor.
It's just so good.
Got that done.
And we're gonna sprinkle on some fresh chives for garnish
'cause there's chives in the sauce, so why not?
All right. Ta-da.
Now we dig in because oh my goodness, I can not wait.
This smells amazing and it tastes even better.
Check out how juicy this perfectly pan-seared salmon is.
Look at this flaky, juicy.
And then that seared crust has so much flavor
because it's nicely seasoned.
And honestly, the secret to getting perfectly
cooked salmon is using that thermometer.
It has saved so many dishes for me
'cause sometimes it's hard to tell.
I mean, it depends on how high you've cranked your heat,
how thick your salmon is.
Definitely use the thermometer, especially
with more expensive cuts of beef, like generous bite.
(upbeat music)
This is a 10 in every way.
I love the flavor
of the sun dried tomatoes coming through the sauce.
And every bite I love when I get the little bits
of the sun dried tomato,
the tanginess of it is just irresistibly good.
This dish was totally inspired.
Do I have stuff all over my lips?
I feel like I do.
No? Teeth?
Okay.
Totally inspired by our Tuscan chicken.
If you haven't tried that, it is a reader favorite.
And what I love about this dish is it's so versatile.
You can serve it with white rice,
with mashed potatoes, with roasted potatoes, with pasta
'cause it's got that creamy sauce.
Oh, it's just terrific.
The whole family loves this.
I hope it becomes the new favorite for you.
And let me know if you spotted Sharky
I'd love to hear from you in the comments.
Plus, if you're a fan of salmon recipes
make sure you try one
of our most popular salmon recipes right over there.
And we'll see you on the next episode of Natasha's Kitchen.