Tuscan Salmon
Tuscan salmon is a delightful dish inspired by the flavours of Tuscany, a region in Italy known for its fresh cuisine. It brings the flavours of Italy to your kitchen. This recipe features salmon fillets cooked in a rich, creamy sauce with sun-dried tomatoes and garlic. The combination of these ingredients creates a vibrant and comforting meal that’s perfect for any occasion.
A Taste of Tuscany
The region of Tuscany, located in central Italy, is famous for its use of olive oil, tomatoes, garlic, and aromatic herbs. These ingredients come together in Tuscan salmon to create a dish that is both flavourful and nourishing.
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The Star Ingredient: Salmon in the creamy sauce
Salmon is a highly nutritious fish, packed with omega-3 fatty acids, protein, and essential vitamins. It has a rich, slightly buttery flavour that pairs beautifully with the robust ingredients in Tuscan cooking. In this recipe, you sear the salmon to perfection, creating a golden, crispy exterior while keeping the inside tender and moist.
The creamy sauce is the heart of this dish. Sun-dried tomatoes bring a tangy sweetness that complements the creaminess of the sauce. A splash of white wine or lemon juice brightens the sauce, making it the perfect companion to the salmon.
Simple and Quick to Prepare
One of the best things about Tuscan salmon is how easy it is to make. The entire dish comes together in under 30 minutes, making it an excellent option for a quick weeknight dinner or a special weekend meal. The recipe requires just a few basic steps: sear the salmon, prepare the sauce, and combine them in a skillet.
You can adapt Tuscan salmon to suit your tastes, making it versatile for any meal. You can add vegetables like spinach, zucchini, or kale to increase the nutritional value and add more colour to the dish. If you prefer a lighter sauce, you can substitute the heavy cream with half-and-half or a dairy-free alternative. For those who enjoy a bit of heat, a pinch of red pepper flakes can add a spicy kick.
Whether you’re cooking for your family or hosting a dinner party, Tuscan salmon is sure to impress. Its vibrant colours and rich flavours make it a visually appealing dish that’s as delicious as it looks. Serve it with a side of roasted vegetables, mashed potatoes, or a fresh salad to complete the meal.
Tuscan Salmon
Ingredients
- 3 salmon fillets
- 1 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic minced
- ¼ cup white wine optional, See notes
- ¼ cup Sundried tomatoes See notes
- 1 cup heavy cream
- 2 handful of spinach
- 2 tsp paprika
- 1 tsp garlic powder
- ¼ – ½ cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat butter in a large ovenproof skillet over medium-high heat. Season the salmon fillets with paprika powder, garlic powder and salt. Place the fillets skin-side down (if using salmon with skin) in the hot oil and cook for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2 minutes. Remove the salmon from the skillet and set aside.
- In the same skillet, add the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the white wine (if using) and let it simmer for 1-2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Let it simmer for 2 minutes to reduce slightly.
- Stir in the sun-dried tomatoes, heavy cream and spinach. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in the parmesan cheese and continue to cook for a minute. Season with salt and pepper to taste. Place the seared salmon fillets back into the skillet, spooning some of the sauce over them. Cook until the salmon is cooked through and flakes easily with a fork.
- Serve the Tuscan salmon with the sauce spooned over the top. It pairs beautifully with roasted vegetables, rice, or a side of pasta.
- Enjoy your Tuscan-inspired meal!
Notes
Frequently asked questions
Yes, you can use frozen salmon, but be sure to fully thaw it in the refrigerator before cooking to ensure even cooking and the best texture.
You can substitute heavy cream with half-and-half, coconut cream, or a dairy-free cream alternative if you want a lighter or dairy-free version of the dish.
It’s optional. Some prefer to cook with the skin on for extra flavour and to help the fillet hold together, but you can remove it before or after cooking if you prefer.
Yes, you can omit the wine or substitute it with chicken or vegetable broth for a non-alcoholic version.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 65°C. It should be opaque and not translucent.
Tuscan salmon pairs well with roasted vegetables, mashed potatoes, rice, pasta, or a fresh green salad.
It’s best to enjoy the sauce fresh, but you can prepare it ahead of time and reheat it before adding the salmon. Cook the salmon just before serving to prevent it from drying out.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the salmon.
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