Creamy Garlic Butter Tuscan Salmon (OR TROUT)
With the popularity of this Creamy Garlic Butter Tuscan Shrimp, a few of you guys have been asking me if non-shrimp lovers could easily transition this into a salmon recipe. THANK YOU. Because this Creamy Garlic Butter Tuscan Salmon is possibly one of the best salmon recipes we’ve EVER HAD!
Salmon in a creamy sauce filled with garlic, sun dried tomatoes, spinach and parmesan. Packed with SO MUCH FLAVOUR!
Tuscan? I know, I know. As I mentioned in this Tuscan shrimp recipe, this is not a traditional recipe form Tuscany… BUT it is a ‘traditional’ recipe — in chicken form — from the popular Olive Garden Italian Restaurant.
We tried this version with both salmon and trout, and both are just as good as each other. We also tried the same sauce with cod, and while it was nice, salmon won hands down. It’s not as ‘fishy’ in taste as cod with this sauce, and the sun dried tomato flavour compliments the salmon much more in comparison.
Some cooking tips:
Creamy Garlic Butter Tuscan Salmon (OR TROUT) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy Tuscan sauce!
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 to your liking. 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 (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the shrimp back into the pan; sprinkle with the parsley, and stir through.
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available
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