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
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon sea salt & 2 tablespoons xylitol
6 large diced tomatoes
1/4 cup finely chopped fresh basil leaves (optional)
fry your garlic and onion in the olive oil until softened, then add your salt & xylitol.
Now pour in your tomatoes & simmer in about a Cup of water until water reduces to by a quarter (approx) 10 -15 minutes on low heat;
add your basil & blend.
When well blended your sauce is now ready, can be stored in fridge for 7 days
2 Koppies Cremora
1/2 Koppie kookwater
Meng goed saam en los oornag in yskas
Klits bogenoemde goed, soos styf geklopte room
1 Blikkie kondensmelk
1/4 Koppie Suurlemoensap
Meng bogenoemde alles saam.
Skep lae koek, jellie, bogenoemde sous, vrugte, vla, neute en wat jy ookal wil.
Dankie Tannie Rina Vos
- 2 1/2 C flour (white or wheat, doesn’t matter)
- 3/4 C hot water
- 1 bouillon cube
- 1/4 C peanut butter
- 1 egg
- 1 t salt
Start by preheating your oven to 350 degrees F. Dissolve the bouillon cube in the hot water. Then stir the egg into the water mixture as well.
Put the flour and salt in a large mixing bowl, then add the peanut butter. Cut the peanut butter into the dry ingredients with a spoon or pastry blade. It’s safe to let your lucky puppy lick the spoon when you’re done because you haven’t mixed in the raw egg yet!
Then add the water/egg mixture to the dry ingredients and mix well until dough forms. Pour the dough out onto a floured surface, knead it a few times, and then roll it out flat.
Spread the biscuits out onto a cookie sheet (to keep the bottoms from burning), then bake them in the oven for 20-30 minutes.
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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