Cremiger Lachs nach toskanischer Art

Zutaten

• 4 6 oz. / 170g each salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 4 garlic cloves (minced)
• 1/2 cup dry white wine
• 1 teaspoon Dijon mustard
• 1 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• 1/2 teaspoon Italian seasoning
• 1/3 cup sun-dried tomatoes (packed in oil, drained and thinly sliced)
• 2 tablespoons capers (drained)
• 2 cups fresh baby spinach leaves
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1/4 cup fresh basil (chopped, plus more for garnish)

Zubereitung

1. 1

   Pat salmon dry using paper towels and season with salt, pepper, and Italian seasoning.

2. 2

   Heat olive oil in a large pan over medium-high heat. Once hot, add the salmon, skin side up, and sear for 4 to 5 minutes per side, until it has a nice crust (the fish doesn’t need to be fully cooked at this step as it will finish cooking in the sauce later). Remove the salmon from the pan and set aside.

3. 3

   In the same pan over medium heat, add onion, and sauté for a few minutes, until slightly browned. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine and Dijon mustard, and deglaze the pan, scraping up any brown bits from the bottom.

4. 4

   Stir in heavy cream and bring the mixture to a light boil. Reduce the heat to low and simmer for 1-2 minutes until the sauce is slightly thickened. Add in Parmesan, Italian seasoning, sun-dried tomatoes, and capers, and stir until the cheese is incorporated into the sauce.

5. 5

   Add spinach and stir for 30 seconds or just until wilted. Season the sauce to taste with salt and pepper.

6. 6

   Stir in chopped basil. Place the salmon fillets back into the pan, spoon some sauce over them, and cook for a few minutes more until the fish is cooked through. It should be flaky.

7. 7

   Serve over rice, pasta, orzo, or couscous. Enjoy!