Creamy Garlic Tuscan Salmon with Corn Starch +

Serves 4 in about 40 minutes. A stove recipe built around dijon mustard and basil leaves.

Ingredients

• 4 salmon fillets (about 4 oz each)
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 teaspoons olive oil
• 2 tablespoons butter
• 1 small yellow onion, diced
• 5 cloves garlic (pressed or finely minced)
• 2 teaspoons dijon mustard
• 5 ounce jar sun dried tomato in oil (drained & sliced)
• ½ cup chicken broth (or a dry white wine)
• 2 cups half and half (or heavy cream)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Chopped parsley, to taste
• 3 cups baby spinach leaves
• ¾ cup grated parmesan cheese
• 3 tablespoons fresh basil leaves, chopped
• 1 teaspoon corn starch + 2 teaspoons water

Method

1. In a large skillet, heat the oil over a lively medium heat. Season the salmon filets with salt and pepper.
2. Tip in the butter and the onion to the pan (keep the salmon drippings in there) and cook it until it softens.
3. Stir in the garlic, Dijon mustard, and the sun dried tomatoes, and sauté about 2 minutes, while stirring now and then.
4. Mix in the chicken broth (or white wine, if using), and the salt and pepper. Simmer for a few minutes, allowing the sauce to reduce a little.
5. Lower heat to low and add the half and half. Heat to a low simmer, while stirring now and then.
6. Mix and taste. Adjust seasoning if needed.
7. Tip in the spinach leaves and stir them in so they can wilt in the sauce. Then stir in the parmesan cheese. Simmer the sauce for a instant to incorporate everything and let the cheese melt.
8. TIP: If the sauce is too thin for your liking, try adding more parmesan or stir the optional cornstarch mixture into the sauce, and keep stirring as it simmers, until the sauce thickens.
9. Mix in the basil, then add the cooked salmon back into the skillet and spoon some of the warm sauce over the fillets.
10. Garnish with parsley, and serve immediately.

More seafood ideas are in the seafood collection.