Salmon In Creamy Basil Tomato Sauce

 

This creamy dish is very straight forward to cook. I adapted this recipe from Lieblingsrezepte.

Ingredients

1 salmon fillet

2 tablespoon garlic butter (I use Kerrygold Herb and Garlic butter)

8 cherry tomatoes (cut into halves, then de-seed)

50g baby spinach (more if you like this dish to have more vegetables)

60ml heavy cream

15g parmesan cheese (grated)

Basil (cut into very small/fine pieces)

Parsley (cut into very small/fine pieces)

1/4 salt

dashes of black pepper

Method

1. Remove the skin from salmon fillet and lightly coat the skin with corn flour. Heat a heavy based skillet (I use cast iron skillet) until it is almost smoky.  Put the salmon skin into the pan (no need to put oil) and pan fry the skin until it is light gold brown and crispy. Remove from the pan to serve as topping/side later.

2. Heat the same skillet until smoky again. Fry all sides of the salmon fillet on low-medium heat. There is no need to add oil as the salmon will release a lot of fish oil. Remove the salmon fillet from the pan once cooked.

3. Using same skillet again (medium heat) and the fish oil released from frying the salmon fillet, add the garlic butter. Once it has melted, add the cherry tomatoes and stir fry for a few minutes. Season with salt and pepper. Then add in baby spinach and stir fry until the leaves have wilted. Pour in heavy cream and add parmesan cheese, basil and parsley. Lower the heat and simmer for 2-3 minutes until the sauce has reduced.

4. Return the salmon to the pan, coat the salmon with the sauce and continue simmer for another 2-3 minutes. 

Done! Enjoy!