Ingredients
- 4 Salmon Filets (skin off)
- 2 T Olive Oil
- 2 T Butter
- 6 Cloves Garlic
- 1 Onion
- 1/3 C Dry White Wine
- 4 oz Sun-dried Tomatoes
- 1 ¾ C Half and Half
- 4 oz Baby Spinach
- 1/2 C Parmesan Cheese
Instructions
- Remove the skin from the salmon and generously season both sides with salt and pepper
- In a pan heat the oil on medium heat, add the salmon, and cook for 5 minutes
- Depending on thickness cook for 2-3 minutes more and then remove
- Add the butter to the pan. Once melted add the garlic and onion and cook for 2-3 minutes (do not burn the garlic)
- Add the wine, deglaze the pan, reduce the liquid by a third
- And the thinly sliced sundried tomatoes and cook for 2 minutes then reduce the heat to low
- Add the half and half and salt/pepper to taste. Simmer for around 5 minutes
- Add the spinach and once wilted stir in the parmesan cheese
- Add the salmon back in, cover with the sauce, and plate once re-warmed
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!