Salmon with Spinach and Tomato in a White Wine Cream Sauce
- 2 salmon fillets 140g/5 oz each
- 3 cups/720ml heavy cream
- 1 cup/240ml white wine
- 1 large yellow onion thinly sliced
- 10 cherry tomatoes on the vine
- 2 handfuls of fresh baby spinach leaves
- 2 cloves of garlic peeled and thinly sliced
- 2 tablespoons/30ml olive oil
- 1 fish bouillon cube
- Salt and pepper to taste
1. Peel and thinly slice the onion and garlic with a sharp knife.
2. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat 375°F (190°C) and sauté the onion until softened.
3. Add the garlic and sauté for another minute.
4. Then add 1 cup (120g) of cherry tomatoes and cook for 2 minutes until they start to release their juices.
5. Add 1/2 cup (120 ml) of white wine 1 fish bouillon cube and 1/2 cup (120 ml) of heavy cream.
6. Stir to combine and bring to a simmer.
7. Reduce the heat to low 275°F (135°C) and let cook for 2-3 minutes until the sauce has thickened slightly.
8. Add 2 cups (40g) of fresh spinach leaves and cook until wilted.
9. Season the sauce with salt and pepper to taste.
10. Add 4 salmon fillets to the skillet skin side up if they have skin.
11. Cook for 3-4 minutes until the fish is cooked through and flakes easily with a fork.
12. Serve the salmon with the creamy spinach and tomato sauce spooned over the top.
- Large skillet
- sharp knife
- cutting board
- wooden spoon
- fish spatula
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.