Chef’s Nectar, “Tuscan Salmon with creamy garlic Spinach” delicious and Nutritious !😘😋

Ingredients for making the Salmon👌

• 4 salmon fillets, skin off (or Trout or any white fish) as per your preferences
• Salt and pepper to taste
• 2 teaspoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)
• 1 tablespoon fresh parsley chopped

Method of preparation 😘

• Heat the oil in a large skillet over medium-high heat.
• Season the salmon filets (or fish if using) 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 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 heavy cream and bring to a gentle simmer, while stirring occasionally.
• Season with salt and pepper to your taste.
• Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
• Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
• Add the salmon back into the pan😃sprinkle with the parsley, and spoon the sauce over each filet.
• Serve over pasta, rice or steamed veg.enjoy this nutritious dish full of proteins.😀😀😋