Creamy Tuscan Salmon


Ingredients

110g (1/2 cup) semi-dried tomatoes in oil, chopped

1 1/2 tbsp oil reserved from semi-dried tomatoes in oil

4 Pieces of Salmon Skin off Fillets

1 brown onion, finely chopped

3 garlic cloves, crushed

300ml Bulla Cooking Cream

80g baby spinach

1 tbsp drained baby capers

1/4 cup small fresh basil leaves

Crusty bread, to serve


Method


Step 1 Heat half the reserved oil in a large frying pan over medium-high heat. Cook the salmon for 1 minute each side or until golden. Transfer to a plate.


Step 2

Heat the remaining reserved oil in the same pan over medium-high heat.

Cook the onion and garlic, stirring often, for 5 minutes or until softened.

Add the cream and 80ml (1/3 cup) water. Bring to the boil.

Return the salmon to the pan.

Add the sun-dried tomato.

Reduce heat and simmer for 3 minutes or until salmon is almost cooked through.


Step 3

Stir through the spinach and capers.

Cook for 1-2 minutes or until spinach is wilted.

Scatter over the basil and serve with crusty bread.









This is an incredible recipe from taste


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