Creamy Tuscan salmon with spinach and sun-dried tomatoes

As much as I love my Thermomix®, sometimes you need the high-heat of pan cooking to really bring out the flavours.

This creamy tuscan salmon is quick, easy, and perfect for weeknights. The rich, garlicky sauce pairs perfectly with the tender salmon and you can choose your own combination of steamed vegetables to put on the side.

No silverbeet? Use baby spinach instead. Or Tuscan kale, if you’re feeling adventurous!

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Creamy Tuscan salmon with spinach and sun-dried tomatoes

Servings: 4

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 30 MinTotal time: 35 Min

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Ingredients

• 4 fresh salmon fillets, skin on
• 100g Parmesan cheese, in 3cm pieces
• 5 garlic cloves
• 1 brown onion, halved
• 150g sun-dried tomatoes, drained
• 20g extra virgin olive oil (or oil from tomatoes)
• 50g unsalted butter
• 1 tbsp vegetable stock paste
• 350g pure cream
• 6 stalks silverbeet, fresh, finely sliced
• 2 sprigs fresh basil leaves, chopped
• 2 sprigs fresh parsley leaves, chopped
• Mixed vegetables, as desired

Preparation

1. Grate 100g Parmesan cheese for 5 sec/speed 8. Set aside in a large jug.
2. Place 1 brown onion (halved), 5 garlic cloves, and 150g sun-dried tomatoes into the Thermomix® bowl. Chop for 3 sec/speed 6. Scrape down the sides. Add 20g extra virgin olive oil (or oil from the tomatoes) and 50g unsalted butter, then sauté for 5 min/120°C/speed 2.
3. Add 350g pure cream, reserved Parmesan, and 1 tbsp vegetable stock paste to the Thermomix® bowl. Mix for 5 sec/speed 3. Set the cream sauce aside in a large jug.
4. Without washing the Thermomix® bowl, add 500g water and steam vegetables in Varoma® for 20 min/Varoma®/speed 2. Meanwhile, heat a large, heavy-based pan on the stove with a small amount of olive oil.
5. About 10 minutes into the Varoma® cooking time, place salmon fillets into the pan, skin-side down. Season with salt and pepper to taste, and sear until crisp. Reduce heat to very low. Add chopped spinach and herbs into the pan and cover with the cream sauce.
6. Simmer until the salmon is cooked to your liking and the spinach is wilted. Serve salmon and sauce with steamed vegetables on the side.

Tools and equipment

1. Heavy based frying pan.

Notes

You can choose almost any vegetables for this recipe. For even cooking, ensure vegetables are chopped into even sizes.

oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

fish, salmon, Tuscan, sun-dried tomato

dinner, gluten-free

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