Creamy Tuscan Salmon
110g (1/2 cup) semi-dried tomatoes in oil, chopped
1 1/2 tbsp oil reserved from semi-dried tomatoes in oil
4 Pieces of Salmon Skin off Fillets
1 brown onion, finely chopped
3 garlic cloves, crushed
300ml Bulla Cooking Cream
80g baby spinach
1 tbsp drained baby capers
1/4 cup small fresh basil leaves
Crusty bread, to serve
Step 1 Heat half the reserved oil in a large frying pan over medium-high heat. Cook the salmon for 1 minute each side or until golden. Transfer to a plate.
Heat the remaining reserved oil in the same pan over medium-high heat.
Cook the onion and garlic, stirring often, for 5 minutes or until softened.
Add the cream and 80ml (1/3 cup) water. Bring to the boil.
Return the salmon to the pan.
Add the sun-dried tomato.
Reduce heat and simmer for 3 minutes or until salmon is almost cooked through.
Stir through the spinach and capers.
Cook for 1-2 minutes or until spinach is wilted.
Scatter over the basil and serve with crusty bread.
This is an incredible recipe from taste