Norwegian salmon with creamy tuscan sauce

Name: Norwegian salmon with creamy tuscan sauce
Prep time: 20 min
Cook time: 15 min
Yield: 2
Ingredients: 2 Norwegian salmon fillet, skinned and deboned; 2 tsp olive oil; 2 tbsp butter; 6 cloves garlic; 1 onion, yellow; 0.5 dl white wine, dry; 150 g tomatoes, sun dried in oil; 3 dl cream; 7 dl baby spinach; 1 dl parmesan cheese, grated; 1 tsp cornstarch; 1 tbsp water; 1 tbsp parsley, fresh; salt and pepper

Try this delicious and creamy dish with Norwegian salmon for dinner or late lunch.

Cooking time30-40 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Finely chop the garlic and the onions, and set aside.
Heat the oil in a large skillet over medium-high heat.
Season the salmon fillets on both sides with salt and pepper and sear on each side for 5 minutes in the hot pan, flesh-side down first. Set aside.
Mix the cornstarch with the water, and set aside.
Melt the butter in the remaining juices in the pan. Add the garlic and fry for about 1 minute.
Add the onion and the white wine, and let it reduce slightly.
Reduce heat to low heat, add the cream and bring to a gentle simmer while stirring. Season with salt and pepper.
Add the spinach leaves and sun dried tomatoes and allow to wilt in the sauce before adding the grated parmesan cheese.
Add the cornstarch mix to the centre of the pan and quickly stir until the sauce thickens
Put the salmon back into the pan, sprinkle over parsley and spoon the sauce over each fillet.
Serve with pasta, rice or steamed vegetables of your liking.