Indulge in the delightful flavors of this creamy garlic salmon dish, perfectly paired with sautéed spinach and mushrooms. The rich and buttery salmon is enhanced by aromatic garlic and the freshness of cherry and sundried tomatoes, all enveloped in a luscious heavy cream sauce. Finished with a sprinkle of Parmesan cheese and a squeeze of lime, this recipe is sure to impress at any dinner table. Whether you’re hosting a special occasion or simply treating yourself to a gourmet meal, this dish promises to deliver on taste and presentation. Let’s dive into the cooking process!
Ingredients:
1kg of Salmon
4 Garlic Cloves
100g of Unsalted Butter
1 Pinch of Black Pepper
1 Teaspoon of Salt
Olive Oil
Spinach:
1 Onion
100g of Button Mushrooms
3 Garlic Cloves
100g of Cherry Tomatoes
50g of Sundried Tomatoes
100g of Spinach Leaves
200ml of Heavy Cream
1 Pinch of Salt
1 Pinch of Black Pepper
100g of Grated Parmesan Cheese
1 Lime
How to prepare
Start by cutting the salmon –make superficial diagonal slits, then do it again in the opposite direction and finally, cut this salmon into steaks.
Next, using a rolling pin, crush the garlic cloves and remove them with a spatula.
Transfer all this garlic to a small bowl filled with the butter.
Season with a pinch of black pepper, the salt, and using a fork, mash until smooth.
Next, spread this butter all over the salmon steaks.
Now, in a skillet over medium heat, add a drizzle of olive oil.
Add the salmon steaks, let them fry for 2 minutes on each side and set aside.
Next, in the same skillet, add the onion chopped into strips and sauté until slightly golden brown.
Add the button mushrooms chopped into strips, the crushed garlic cloves, and sauté until golden brown.
Then add the cherry tomatoes coarsely chopped, the sundried tomatoes chopped into strips, the spinach leaves and cook until the leaves wilt.
Add the heavy cream, a pinch of salt, a pinch of black pepper and stir until incorporated.
Then add the grated parmesan cheese, the lime cut into thin slices and the salmon steaks we prepared earlier.
Cover the skillet and let it all cook over low heat for 15 minutes.
Serve with a rice of your choice.
