Скачать с ютуб This Salmon In Cream Sauce Is A Little Taste Of Heaven в хорошем качестве

This Salmon In Cream Sauce Is A Little Taste Of Heaven

This is another of those recipes that's in regular rotation on my family table. And why wouldn't it be? It's moist, flaky salmon floating in an irresistible spinach and cream sauce. The best part, aside from how it tastes, is that it's a cinch to cook. So it's also a perfect midweek meal. Here's how to make it: 2 salmon fillets, deboned and skin-on 2 tbsp tomato paste 3 cloves garlic, finely chopped 2 tsp dried oregano (add or replace with dried herbs of your choice like marjoram, tarragon, chervil, thyme) 1 cup heavy cream 1 packed cup baby spinach 1. Season the salmon with salt and pepper. Add a few tbsp veg oil to a large pan and fry the salmon skin-side down for 3 minutes. Flip, then fry another 2 to 3 minutes. If your fillets are thicker, add an extra minute or so. Drain any excess oil from the pan. 2. Refresh the pan with a few tbsp olive oil. Add the tomato paste and fry for 30 seconds to 1 minute until it dries out and darkens. Add the garlic and continue frying for 30 seconds, then add your dried herbs. If necessary, add splashes of water to keep things from burning. Turn the heat down to low and pour in the cream. Season to taste. Continue simmering for 2 minutes to reduce slightly. 3. Add the spinach. Peel the skin from the salmon fillets and lay them on top of the spinach. Cover and turn off the heat. Let stand for 10 minutes before serving. Goes perfectly with egg noodles, simply boiled and tossed with butter. Cheers! Robert