Creamy Tuscan Salmon

Name: Creamy Tuscan Salmon (Elevated)
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 lbs Salmon fillets-skin on, pin bones removed; 1 tbsp Olive oil; 1/2 tsp Sea salt; 1/4 tsp Freshly ground black pepper; 2 tbsp Butter-unsalted; 2 cloves Garlic-minced; 1 pint Cherry tomatoes; 1 cup Heavy cream; 1/4 cup Dry white wine (Vermentino); 1/4 tsp Saffron threads; 1/4 cup Parmigiano-Reggiano-finely grated; 1 tbsp Lemon juice; 2 tbsp Fresh basil-chiffonade

⏱45 min

👥4

🔥700 cal

Hard

🍽️Italian

A refined Creamy Tuscan Salmon featuring pan-seared salmon with crispy skin, a saffron-infused cream sauce, and blistered cherry tomatoes.

1.5 lbs Salmon fillets-skin on, pin bones removed

1 tbsp Olive oil

1/2 tsp Sea salt

1/4 tsp Freshly ground black pepper

2 tbsp Butter-unsalted

See all 13 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥700 cal

Hard

🍽️Italian

A refined Creamy Tuscan Salmon featuring pan-seared salmon with crispy skin, a saffron-infused cream sauce, and blistered cherry tomatoes.

#Salmon #Creamy #Italian #Saffron #Dinner #Seafood

Instructions

Pat Salmon fillets dry and score the skin lightly. Season with Sea salt and Black pepper.
Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat. Place Salmon skin-side down and cook for 6-8 minutes, until skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through.
Remove Salmon from skillet and set aside.
In the same skillet, melt Butter. Add Garlic and cook for 30 seconds until fragrant.
Add Cherry tomatoes and cook until blistered, about 5-7 minutes.
Deglaze the pan with White wine, scraping up any browned bits. Let simmer for 3 minutes.
Stir in Heavy cream and Saffron threads. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in Parmigiano-Reggiano and Lemon juice.
Return Salmon to the skillet and spoon sauce over the top. Garnish with Fresh basil. Serve immediately.

Ingredients

1.5 lbs 680 g Salmon fillets-skin on, pin bones removed
1 tbsp 15 mL Olive oil
1/2 tsp 2.5 mL Sea salt
1/4 tsp 1.25 mL Freshly ground black pepper
2 tbsp 30 mL Butter-unsalted
2 cloves 10 g Garlic-minced
1 pint 473 mL Cherry tomatoes
1 cup 240 mL Heavy cream
1/4 cup 60 mL Dry white wine (Vermentino)
1/4 tsp 1.25 mL Saffron threads
1/4 cup 60 mL Parmigiano-Reggiano-finely grated
1 tbsp 15 mL Lemon juice
2 tbsp 30 mL Fresh basil-chiffonade

Equipment

Large, heavy-bottomed skillet
Spatula

Instructions

Pat Salmon fillets dry and score the skin lightly. Season with Sea salt and Black pepper.
Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat. Place Salmon skin-side down and cook for 6-8 minutes, until skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until cooked through.
Remove Salmon from skillet and set aside.
In the same skillet, melt Butter. Add Garlic and cook for 30 seconds until fragrant.
Add Cherry tomatoes and cook until blistered, about 5-7 minutes.
Deglaze the pan with White wine, scraping up any browned bits. Let simmer for 3 minutes.
Stir in Heavy cream and Saffron threads. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in Parmigiano-Reggiano and Lemon juice.
Return Salmon to the skillet and spoon sauce over the top. Garnish with Fresh basil. Serve immediately.

Nutrition per serving

Calories 700

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Creamy Tuscan Salmon

Creamy Tuscan Salmon

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