Salmon in creamy sauce with dried tomatoes
(0)
35 min
Sezamo
Savurează un file de somon fraged, gătit într-un sos bogat și cremos cu roșii uscate la soare, spanac baby și parmezan. O rețetă rapidă, inspirată din bucătăria italiană, perfectă pentru o cină sănătoasă și elegantă, gata în doar 35 de minute.
Ingredients
Preparation method
Ingredient preparation
Clean and finely chop the onion and garlic. Cut the dried tomatoes into small pieces, finely grate the Parmesan, and wash, pat dry, and season the salmon fillets with salt and pepper on both sides.
Cooking the salmon
In a spacious pan, heat the rapeseed oil over medium heat. Place the salmon fillets skin-side down and fry for approximately 30 seconds. Reduce the heat to low and continue cooking the salmon for another 5–6 minutes. Flip the fillets and cook for another 1–2 minutes on the other side. Remove the salmon from the pan and set aside.
Sauce preparation and finishing
In the same pan, add the butter, onion, garlic, and dried tomatoes. Sauté for 1–2 minutes over low heat. Pour in the coconut milk, add the grated Parmesan, and mix well. Return the salmon to the pan and let everything simmer for 4–5 minutes over low heat. Meanwhile, finely chop the parsley. Finally, incorporate the baby spinach and parsley, cook for another 1 minute, then remove the pan from the heat.
80 min
Quick
