Creamy Garlic Butter Tuscan Salmon (OR TROUT) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy Tuscan sauce!
Servings: 4 serves
Calories: 582 kcal
- 4 salmon fillets, skin off (or Trout or any white fish)
- Salt and pepper, to season
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup dry white wine (OPTIONAL) — (do not use a sweet white wine)
- 5 ounces (150 g) jarred sun dried tomato strips in oil,drained of oil
- 1 3/4 cups half and half *SEE NOTES
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)**
- 1 tablespoon fresh parsley chopped
Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or steamed veg.
*Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half.
Alternatively, use all light cream or heavy cream.
**For a gluten free option, find GLUTEN FREE Cornstarch where available
Author: Lisa Pfeffer
Recipe type: Breads
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- ½ cup coconut flour
- ½ tsp salt
- ½ tsp baking powder
- ½ cup egg whites
- 1 egg, large
- ⅓ cup butter, unsalted
- 3 tbsp water
- Preheat oven to 350 degrees F, and grease a biscuit bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
- In a large bowl, mix together the dry ingredients of coconut flour, salt, and baking powder.
- In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the dry ingredients and whisk well. (If using a blender, a low-medium blend is good.)
- Fill 6 spots the biscuit bread pan with ¼ cup each of the the biscuit mixture. You’ll have to actually shape the biscuits in the pan with a knife or your fingers to shape.
10ml suurlemoensap of asyn
250ml olyf of kookolie of ‘n mengsel daarvan
Klits die eiergele, mosterd, suiker, sout, witpeper en suurlemoensap of asyn saam in ‘n mengbak. Hou aan met klits en voeg die olie druppel vir druppel by. Sodra die mengsel begin verdik, kan meer olie op ‘n slag bygevoeg word.(Gewoonlik na 60-75ml) Hou aan met klits totdat al die olie bygewerk is.
- Combine both ingredients in a microwave safe container, and microwave for 1 minute.
- Stir, and microwave in 10 second intervals until chocolate chips are completely melted.
- Pour into molds and freeze until solid.
I made my fudge in an ice cube tray with a silicone bottom (similar to these). After popping them out, I cut them in half for generous serving pieces. This gave me 24 pieces of fudge. The neat thing about this fudge is that you use equal parts of the milk and chocolate chips to make as much or as little fudge as you want. If you only want a small amount, only use 1/4 cup milk and 1/4 cup chocolate chips.
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- 2 Cups Heavy Cream
- 2 Tablespoons Butter
- 1/3 Cup Gentle Sweet (or your favorite granulated or powdered on plan sweetener).
- Place all ingredients in a medium sized saucepan or skillet* (*see notes below) over medium heat.
- Bring to a boil, then reduce heat and simmer until reduced by nearly half, stirring several times to prevent scorching. (You should not have to stir continuously, just once in a while.)
- This will take between 15-20 minutes.
- The end product should be thick and gooey (and delicious)!
- Makes approximately 1 -1 1/4 cup of Sweetened Condensed Milk.
**UPDATED TO ADD**
The larger the surface area of your pan, the faster your “milk” will reduce. So try to use a large shallow pan if you have one (think, frying pan?).
It should not take hours to condense (unless you double or triple the recipe.) It really does help to use a larger pan. It also will continue to thicken as it cools.
You certainly wouldn’t guess that these tasty little chips were low carb because they’re SO satisfying! If you like crispy cheese, you’re going to love these. And, yes, they’re made with just 2 simple ingredients! In fact, you probably already have both of them on hand. This is my favorite low carb snack recipe because it actually has a crunch! I might even go as far to say that they’re better than potato chips. Maybe it’s because they don’t have all of the guilt. 🙂
- 4 egg whites
- approximately 1/2 cup shredded cheddar cheese (or cheese of your choice)
- seasoning to taste (optional)
- Preheat oven to 400 degrees.
- Grease a mini muffin pan REALLY well with vegetable or olive oil. You can also use Pam, but personally, I don’t think it works as well.
- Separate 4 egg whites and seasoning of choice into a bowl and whisk well. I just add a pinch of garlic salt and black pepper, and sometimes rosemary!
- Spoon about 1/2 tablespoon of your egg white mixture into each muffin compartment (just until you have a very thin layer covering the bottom). The muffin pan I use has 24 slots, and I find that 3-4 egg whites fills them perfectly. Keep in mind, the thinner you cover the bottom, the crispier your chips will be. If you make it too thick, your chips will only be crispy on the rim, but still really tasty!
- Top each one with a pinch of shredded cheddar cheese. When I’m done, I use a small spatula to make sure none of the cheese is touching the edges for easier clean up. The cheese tends to stick to the sides a bit. The silicone muffin tins are much easier to clean… I’m ordering one pronto. 😉
- Bake for 10-20 minutes or until the edges have browned. Your baking time will depend on how thick your egg mixture is.
- Use a small spatula to remove the chips from the pan. Eat immediately and enjoy!
freshly grated peel from 1 medium-sized organic orange
2 tablespoons dark cocoa powder
20 drops (or to taste) liquid stevia
1 cup = 240 ml water
1/2 cup = 120 ml organic heavy cream
- Take a tea filter or mesh ball and place the orange peel in there. Close tightly.
- Place all ingredients, including the tea filter or mesh ball, in a small saucepan and heat over medium heat until steaming hot. Don’t let boil.
- Remove the tea filter.
- Pour the drink into two heatproof mugs or glasses and serve. You can garnish each serving with whipped cream and freshly grated orange peel.