Tuscan salmon is a buttery cream sauce salmon, fragrant with Italian spices. I always more chili flakes in this recipe to give it more of a kick.
How do you prepare salmon?
If you’re a vegetarian like me, and you have never cooked salmon in your life and not able to taste it, this is a fool-proof method of preparing and cooking salmon:
- Remove the salmon from the packet, and wash the fillet in cold water to remove any of the slime/sticky fluid
- Place the fillet in a bowl, and rub a thick slice of lemon over the top and bottom of the fillet
- If you are very sensitive to the smell, you can squeeze the lemon over the fillet so the juice helps mask the smell
- I love adding grated garlic (roughly 2 cloves) and a bit of ginger (1/2 a tsp) to to marinate
- Cover the bowl and set aside
How do you cook salmon?
- Salmon is super easy to cook as it takes a maximum of 20 minutes on medium-high flame
- I always cook the salmon skin down, and then wait for the entire fillet to cook before turning it over and cooking the top for that extra glaze.
- The skin is easier to pull off once cooked, you can peel this off when you flip sides when cooking
- As soon as you see the fillet flaking, your salmon is ready
Recipe for Creamy Buttery Tuscan Salmon
- 1 large salmon fillet
- 5 basil leaves, chopped
- 3/4 cup cooking cream
- 1 tbsp of butter
- 5 cloves of garlic, crushed or minced
- 1.5 tsps of Thyme
- 1 tsp oregano
- Red chilli flakes
- 1 cup of spinach leaves
- 1/2 cup of chopped brown button mushrooms
- Wash the salmon fillet in cold water, and salt and add some lemon to season. Set aside
- Heat a large frying pan on medium to high heat, add the butter
- Once the butter has melted, add the garlic and let it sizzle until it is fragrant and light brown
- Sprinkle a few red chilli flakes onto this mixture for a bit of spice.
- Add the spinach and mushroom. Stir it all in for a few minutes until the water from the vegetables evaporate
- Add the basil, thyme and oregano. Stir for a few more minutes.
- Add the cream. Stir it in for a few minutes more to blend all the spice,, and to thicken the sauce a little bit. If you’d like a thicker consistency, add a tsp of flour.
- Add the fillet to the pan, along with the lemon juice that it marinated in.
- Fully cover the fillet with the sauce mixture in the pan, and steam it up by covering the pan with the lid. Let it cook for about 5-7 minutes.
- To check if it’s done, the salmon will look like it’s tearing apart, and it will be light pink in colour. If the salmon tears apart easily, you’re good to go.
- Garnish with more chilli flakes and a dash of lemon!