Tuscan salmon in a cream sauce
A lip smacking, light and low calorie dish. Packed with roasted cherry tomatoes, soft peppers, wilted spinach and a delicious cream sauce.
SERVES: 4 | PREP & COOK: 40 min
Ingredients
4x salmon filets
1 tbsp olive oil
Blackened seasoning
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp dried oregano,
1 tsp dried thyme
1/2 tsp pepper
Cream sauce
4 garlic cloves, diced
1 green pepper, chopped into 1 inch pieces
2 shallots, finely chopped
2 tsp plain flour
250ml chicken stock
100g cream cheese
12 cherry tomatoes (roasted in the oven with a little salt and oil for 15 minutes)
1 lime, quartered
Large handful of spinach
Method
If you haven’t already done so, preheat the oven to 200°c. In a small dish add the tomatoes, drizzle with oil and sprinkle over some sea salt. Roast in the oven for 15 minutes.
Meanwhile, lightly brush salmon all over with olive oil.
Mix together the blackened seasoning ingredients in a medium bowl. Rub half over the salmon pieces and set the other half to one side.
Add 1 tbsp of olive oil to a large deep frying pan, over a medium-high heat.
Add the salmon and pan fry for 6 minutes. Once cooked to your liking remove from the heat and cover with foil to keep warm.
Add a little more oil to the same pan if a little dry. Add onions and peppers, and cook for 3 minutes. Add, garlic and left over spice mix and cook for a further 2 minutes.
Add half of the chicken stock to the pan. Whisk the remaining chicken stock with the flour until smooth and add to pan along with the cream cheese and roasted cherry tomatoes. Bring the sauce to a simmer and cook until thickened, stirring occasionally. If too thick add a little boiling water.
Reduce heat to low and stir in the spinach and cook until wilted but still vibrant. Add salmon back to the skillet and cook a minute or so to heat through. Taste and season, garnish with fresh basil and lime juice if you like.
We served ours with tenderstem broccoli and hassel back new potatoes, delicious