Yield: 1
Salmon with cream sauce
Learn how to make Salmon with cream sauce
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 4 skinless salmon fillets
- 2 tablespoons of olive oil
- 3 tablespoons of butter
- 1 onion,
- finely chopped
- 5 cloves of garlic,
- minced approx.
- 10 cherry tomatoes,
- quartered 1 dl of white wine
- 5 dl of full cream approx.
- 500 g of fresh spinach
- Salt and pepper
Instructions
- In a large skillet, heat the olive oil. Season the salmon fillets and brown them in a skillet, then remove from the pan and set aside.
- Melt the butter in the pan, then add the onions and garlic and cook for 1 to 2 minutes before deglazing with the white wine.
When the white wine has almost completely evaporated, add the tomatoes and cook for another 2 or 3 minutes. - Then add the remaining cream and cook for 5 minutes.
- Meanwhile, wash the spinach, remove the stems, and add it to the sauce.
- Cook the sauce until it reaches the desired thickness.
Notes
- To thicken the sauce, combine 1 teaspoon cornstarch with 1 teaspoon milk and stir it into the sauce.
- Garnish with parsley for an extra dose of vitamin C.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 714Total Fat 47gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 29gCholesterol 174mgSodium 394mgCarbohydrates 12gFiber 5gSugar 3gProtein 55g