Tuscan Salmon

Tuscan Salmon Dish Guide

Serves 4

Four 5-6 oz salmon filets

Cajun seasoning

1 bunch asparagus

1 shallot

Olive oil

2 T unsalted butter

1 medium onion, diced (about ¾ cup)

1 cup packed fresh spinach leaves (about a handful)

½ cup sundried tomatoes, diced

3 garlic cloves, minced

½ cup dry white wine

1 cup heavy cream

1 T AP flour

¼ cup freshly grated parmigiano Reggiano cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Peel the shallot and slice into thin rounds. Cut the bottom 2-3” off the asparagus (snap one in your hands to see where it gets fibrous to use as a guide). Lay the asparagus on a sheet tray and drizzle with olive oil and salt and pepper. Scatter over the thinly sliced shallots. Toss to evenly coat in the seasoning. Bake at 400F for 10-15 minutes depending on the thickness of your asparagus. Remove from oven when bright green but not too soft.

While the asparagus cooks, season the salmon to taste with Cajun seasoning (or salt and pepper). Add 1-2 T olive oil to a skillet over medium high heat. Lay in the salmon flesh side down and press into pan. Cook for 3-4 minutes or until golden brown. Flip and press skin side down into pan and cook for 2-3 minutes, depending on thickness of filets and desired doneness. Remove salmon from the pan and set aside to rest.

Add the butter and onion to the skillet and sauté for 2-3 minutes. Then add garlic and sauté for 1 minute more. Add the flour and stir to thoroughly incorporate. Add in the wine, stirring constantly, until thickened. Add in the cream and bring to a simmer. Reduce heat to medium and add in the tomatoes and spinach. Cook until spinach is wilted and season to taste with salt and pepper. Add in the cheese and turn the heat to low. Melt the cheese and begin plating.

Lay down a bed of asparagus topped by a salmon filet. Spoon the cream sauce over the edges of the filet and onto the plate. Do not totally cover the filet in sauce. Garnish with basil leaves and more freshly grated parmigiano if desired.