For those who love rich and creamy flavors, this Tuscan Salmon recipe is just perfect for you. With an indulgent mix of whipped cream, butter and cheese, Tuscan Salmon is bound to be a family favorite. By following just a few quick and easy steps, you can have it at your dinner table in no time.
The Salmon for you
Salmon is one of the most common fish used in a variety of dishes around the world. The great thing about salmon is that you can do so many different things with it. Whether you smoke it (and maybe even serve it in a delicious pasta), poach it, grill it, or bake it, this fish always comes out delicious, soaking up different flavors with ease.
Salmon is not only delicious, but a great source of protein, Omega-3 fatty acids, and B Vitamins. Other than Tuscan salmon, there are other ways of cooking salmon that can make your taste buds sing –– and still get you all the nutrients the fish can provide.
The Ginataang Salmon or Paksiw na Salmon sa Gata is perfect for coconut milk or cream fans. These dishes give you the same richness as Tuscan Salmon, but with more hints of spice.
Classic Filipino dishes can be remade with salmon to give it a little bit of a twist! Dishes like Sisig and Sinigang can utilize salmon instead of the typical meat we’ve associated with them. The meat might be different, but the flavors will still give you that perfect bite of home. This is for people who like a sour tasting dish, instead of what you can get from a creamy Tuscan Salmon.
I recommend the Lemon Garlic Butter Salmon for something lighter. This might be the perfect dish for you to end a long day with. You can even have it with a side of spring salad.
No matter how you cook your salmon, there’s no denying that it’s one of the most versatile ingredients around. Which salmon dish is your favorite?
How to Cook Creamy Garlic Tuscan Salmon
Seasoning is always a key start to cooking salmon, no matter what dish it is you’re making. To start on your Tuscan Salmon, rub salt and pepper over 3 pieces of salmon. But make sure not to put it on the pan right away. Seasoning too close to cooking will take out the moisture of your fish, so let it sit for 5 minutes. Afterwards, heat 4 tablespoons of cooking oil up in a pan and fry it.
Let it stay until your fish is light brown and turn it over, doing the same thing. Once you have a beautiful light brown color on both sides of the salmon, remove it from your pan and set it aside. When your pan is empty, melt 2 tablespoons of butter with the remaining oil, and add 6 cloves of minced garlic. Cook your garlic until it begins browning. Doesn’t that mix of garlic and butter smell absolutely delicious?
Add 1 piece of chopped onion and sauté it until it softens. This is when we add our 5 ounces of sun-dried tomato next. The sun-dried tomato I use for this recipe is the one you can find bottled at any local supermarket or deli. You’ll need to drain the oil from the bottle, and chop the tomatoes more. This depends on how big or small you want them to be in your dish.
Cook your sun-dried tomatoes for 30 seconds, then pour half a cup of water into the pan. Cover it, letting the mixture sit for about 3 minutes. When that time has run out, then you can add your 1 ½ cups of heavy whipping cream; use your favorite brand! Stir it around in the pan and cover it once more, letting it sit until it boils. We don’t want the cream to boil for too long, however, so once you see that it’s already at a boiling point take the pan out and begin to stir.
Bring the heat down to a medium, and continue stirring for 30 to 40 seconds. By now, the flavors and scents of the garlic, the cream, and the tomatoes already make the sauce fragrant. But to make our sauce even richer, now it’s time to add our grated parmesan cheese. Toss in 5 tablespoons and continue to mix them together, making the sauce even thicker.
Once you’re satisfied with the thickness of your sauce, it’s now time to add your three cups of baby spinach. Three cups might seem like a lot, but don’t worry. Once you put it in the pan with the rest of the ingredients, you’ll find that the spinach will grow smaller, and it will end up just right for your recipe. Cover your pan once more after stirring and let it cook together for 1 minute, waiting until the spinach shrinks.
Finally –– the moment we’ve all been waiting for. It’s time to add your fried salmon fillet back into the pan! Stir it around in the rich, thick sauce you’ve made, so it can soak up those amazing flavors. Cover the pan and let it cook for two more minutes.
After those two minutes are up, season your dish with ground black pepper as needed (no need to put salt; parmesan cheese already makes your dish fairly salty) and if you have some, sprinkle some chopped parsley on top.
Just like that, your creamy, garlicky Tuscan Salmon is ready to be served! Crispy on the outside and tender on the inside, served over steamed rice, pasta, or even steamed veggies, it’s bound to be a hit at the dining table. Enjoy!
- 3 pieces salmon fillet
- 3 cups baby spinach
- 5 ounces sun-dried tomato
- 5 tablespoons Parmesan cheese
- 1 1/2 cups heavy whipping cream
- 6 cloves garlic minced
- 1 piece onion chopped
- 1/2 cup water
- 2 tablespoons butter
- 4 tablespoons cooking oil
- 2 tablespoons parsley chopped (optional)
- Salt and ground black pepper to taste
- Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
- Heat oil in a pan. Fry salmon until light brown. Turn it over and perform the same step on the opposite side. Remove salmon from the pan. Set aside.
- Melt butter on the same pan with remaining oil.
- Add garlic. Cook until it starts to brown.
- Add onion. Sauté until it softens. Put the chopped sun-dried tomato into the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue cooking for 3 minutes.
- Pour-in heavy whipping cream. Stir. Cover and let boil.
- Add Parmesan cheese and spinach. Cover and cook for 1 minute.
- Put the fried salmon fillet back into the pan. Cover and cook for 2 minutes.
- Season with ground black pepper as needed. Sprinkle chopped parsley on top.
- Serve hot. Share and enjoy!