Tuscan Butter Salmon

 

We like to eat salmon, and especially wild caught Alaskan sockeye. It has so much flavor! I am always on the lookout for recipes that use salmon and when I find one I follow it to a T for the first time. After that I usually add my own twist.

This recipe for Tuscan butter salmon is definitely a favorite. I have cooked it several times since I first saw it and by now I do my own version which really is not that different from the original one.

Here is what you will need:

• 2 tbsp extra-virgin olive oil
• 2-4 salmon fillets, skin on and patted dry
• kosher salt
• freshly ground pepper
• 3 tbsp butter (I use unsalted)
• 3-4 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan (or more if you like)

Heat the oil over medium heat in a large skillet (I use my cast iron). Season salmon all over with salt and pepper. Cook salmon skin side up until deeply golden (about 6 minutes), then flip over and cook 2-3 minutes more. Transfer to a plate.

Reduce heat to medium and add butter. When butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. When tomaotes are beginning to burst add the spinach. Cook until spinach is beginning to wilt.

Stir in heavy cream and Parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced.

Return salmon to skillet and spoon the sauve over the fish. Simmer until salmon is cooked through, about 3 minutes more.

If you like you can add lemon wedges for garnish - I sometimes do and sometimes I don't.

Another option is to add some herbs when you stir in the heavy cream and Parmesan, like basil. I find basil often overpowering, but it certainly is a good match for the tomatoes.

Often I bake focaccia that we eat with this dish. It's perfect for mopping up the sauce. A light rosé wine complements this dish.