I have often talked about salmon being my favorite kind of fish to eat in this space. We prepare it tons of different ways and enjoy it weekly. I have also talked about our source for the delicious salmon we eat, Sitka Salmon in this forum. It is the community supported fishery we joined a few years ago after visiting their stand at a local famers market. They offer wild Alaskan salmon & other fish that are responsibly caught by awesome fishing families, then swiftly processed, individually portioned, vacuum-sealed, and blast-frozen before being delivered to our door. We sign up for the 4-month package and get 5-6 pounds of salmon each month. We absolutely love Sitka Salmon, as do our friends that have also joined the CSF.
Unfortunately, our supply of salmon from this great company ran out earlier this week when we made this incredible dish. Our next delivery isn’t until August. The thought of not eating salmon for the next 2 months was not at all a pleasant thought. While doing some research earlier this week, I discovered that the farmers market we got our first sampling of Sitka Salmon from is actually happening this Summer, and in fact, started last weekend. Alas, my favorite salmon supplier will not be participating in the market in 2020 due to COVID-19 concerns. I will have to make due the best I can. I am eagerly awaiting the chance to make this preparation of salmon again!
Tuscan Butter Salmon
Tuscan Butter Salmon (adapted from delish.com) Total Time Required: 45 minutes, Prep time: 10 minutes, Serves: 4
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1-1/2 pounds salmon fillets, cut into 4 pieces
- kosher salt freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1-1/2 cups (about 8 ounces) halved cherry tomatoes
- 2 cups (about 6 ounces) baby spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan
- 2 tablespoons parsley, chopped
Prep the salmon & veggies.
Directions:
In a large skillet over medium-high heat, heat the oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the salmon to the pan, skin-side up and cook it until it is deeply golden, about 6 minutes. Flip the fillets over and cook for 2 minutes more. Transfer the salmon to a plate.
Pan fry the salmon.
Reduce the heat to medium and add the butter. When the butter is melted, stir in the garlic and cook it until it is fragrant, about 1 minute.
Add the cherry tomatoes and season them with salt and pepper.
Add the tomatoes.
Cook until the tomatoes are beginning to shrivel.
When the tomatoes should start to shrivel . . .
Add the spinach and continue cooking until the spinach begins to wilt.
. . . add the spinach.
When the spinach starts to wilt . . .
Stir in heavy cream, Parmesan, parsley and bring the mixture to a simmer. Reduce the heat to low and simmer it until the sauce is slightly reduced, about 3 minutes.
. . . add the cream . . .
. . . Parmesan . . .
. . . and parsley.
Let the sauce reduce a bit.
Return the salmon to the skillet and spoon some sauce over the fillets. Simmer it all until the salmon is cooked through, about 3 minutes more.
Add the salmon back to the pan and cover it with the sauce.
Plate the fillets, spoon some sauce & veggies over them and serve.
Sooo good!
Looking forward to getting more salmon soon! ~Linda
Tuscan Butter Salmon (adapted from delish.com) Total Time Required: 45 minutes, Prep time: 10 minutes, Serves: 4
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1-1/2 pounds salmon fillets, cut into 4 pieces
- kosher salt freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1-1/2 cups (about 8 ounces) halved cherry tomatoes
- 2 cups (about 6 ounces) baby spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan
- 2 tablespoons parsley, chopped
Directions:
In a large skillet over medium-high heat, heat the oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the salmon to the pan, skin-side up and cook it until it is deeply golden, about 6 minutes. Flip the fillets over and cook for 2 minutes more. Transfer the salmon to a plate.
Reduce the heat to medium and add the butter. When the butter is melted, stir in the garlic and cook it until it is fragrant, about 1 minute. Add the cherry tomatoes and season them with salt and pepper. Cook until the tomatoes are beginning to shrivel then add the spinach and continue cooking until the spinach begins to wilt.
Stir in heavy cream, Parmesan, and parsley and bring the mixture to a simmer. Reduce the heat to low and simmer it until the sauce is slightly reduced, about 3 minutes.
Return the salmon to the skillet and spoon some sauce & veggies over the fillets. Simmer it all until the salmon is cooked through, about 3 minutes more.
Plate the fillets, spoon some sauce over them and serve.