If you’re searching for a delicious salmon dish full of flavor and creamy goodness, we have the perfect, easy to follow recipe for you. You’ll dazzle your family and guests with the mouth-watering aroma and impeccable presentation of this Tuscan Salmon recipe. Pair your nutritious fish with complementary sides, and we know you won’t see leftovers at the end of this meal.
Cuts of Salmon
Unlike the mild flavors of cod, flounder, and tilapia, salmon is a full-flavored fish with a medium to firm texture. Salmon cuts include the fillet, steak, and side of salmon.
This delicious Tuscan Salmon recipe calls for the use of four to five fillets. Fillets are the most common cut and tend to cook quickly and easily. No matter the method you use – bake, broil, sauté, poach, or grill - its flavor will not disappoint.
One serving size of a salmon fillet is approximately 1/3 to ½ pound and a healthy choice for any seafood recipe. Salmon fillets typically come with the skin attached to hold the fish together nicely. While the Tuscan Salmon recipe calls for the skin to be removed, cooking with the skin on is just as simple, with easy skin removal after you take it off the heat source.
Cooking Your Salmon to Perfection
You will be able to tell when your salmon fillets are done when they flake easily. With a fork, gently check your fish for the perfect doneness. You may also choose to use a thermometer, checking for a USDA recommended reading of 145 degrees Fahrenheit. To gauge the proper temperature, insert your thermometer at the thickest portion of the salmon fillet. It’s worth noting that some prefer to use 125-130 degrees Fahrenheit as ideal doneness since salmon’s internal temperature continues to rise a bit after removal from its heat source.
Tuscan Salmon Recipe
- 4-5 skinless salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 6 cloves garlic, finely diced
- 1 yellow onion,diced
- 2 tsp olive oil
- 2 tbsp butter
- 1/4 cup dry white wine, optional (may use chicken or vegetable broth to substitute)
- 4 ounces sun-dried tomato strips, drained of oil
- 1 3/4 cups half and half or heavy whipping cream
- 3 1/2 cups baby spinach leaves
- 1 cup grated Parmesan cheese
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp fresh parsley, chopped
- Heat oil in a large skillet over medium-high heat.
- Season your salmon fillets on both sides with salt and pepper, then sear in your skillet, flesh-side down, for five minutes. Carefully flip your fillets and cook for an additional five to six minutes. Remove fillets from skillet and set aside.
- Using the remaining juices in your skillet, melt your butter, add diced garlic, and onions and sauté for two to three minutes.
- Add in sun-dried tomatoes and the white wine or your broth substitute. Cook for two minutes.
- Reduce heat to low and slowly add in the heavy cream or the half and half, bringing the mixture to a gentle simmer. Watch your sauce closely and stir occasionally.
- Add in the spinach, allowing leaves to wilt in the heat of your sauce.
- Add in the parmesan cheese, then allow your sauce to simmer for an additional one to two minutes while the cheese melts.
- If you prefer a thicker sauce, mix the cornstarch and water in a small dish before adding it to your sauce. Allow a minute to simmer, stirring continuously as the sauce thickens.
- Add fillets back into your skillet, allowing a minute or two to heat up.
- Serve fillets over your favorite bed of pasta or rice, spooning sauce over the fillets, and garnish with chopped parsley.
Pairing Salmon with the Perfect Sides
You can never go wrong when you pair your salmon fillets with a bed of lightly seasoned rice or your favorite buttery pasta. Steaming a side of carrots and broccoli or sauteing a fresh medley of zucchini and mushrooms with a tad of basil and minced garlic will also complement the flavors of your Tuscan Salmon quite nicely. And don’t forget to add a few slices of freshly baked bread for your mouth-watering sauce.
Storing your Leftover Fish
While it’s rare to see leftovers at our table, it’s always helpful to know how to store your Tuscan Salmon to properly ensure freshness and flavor. Store your salmon and remaining sauce in an airtight container for best results and to keep the aroma locked in. Be sure to refrigerate your leftover salmon in the coldest portion of your fridge or the designated meat compartment if you have one. Just make sure to eat your salmon within two days of storing.
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