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Marry Me Salmon with Creamy Sun-Dried Tomato Sauce
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Marry Me Salmon with Creamy Sun-Dried Tomato Sauce

35 minPour 4Nutri-Score C€€€
par @cookingwithmrcooper15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • salmon (cut into 4 fillets)Poissons700 g
  • seasoned salt (to taste)Épices1 morceau
  • black pepper (freshly ground, to taste)Épices1 morceau
  • smoked paprika (to taste)Épices1 morceau
  • shallot (diced)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • sun-dried tomatoes (in oil, oil reserved, tomatoes chopped)Épicerie100 g
  • oregano (dried, to taste)Épices1 morceau
  • basil (dried, to taste)Épices1 morceau
  • red pepper flakes (to taste)Épices1 morceau
  • tomato paste (tablespoons)Épicerie2 morceaux
  • chicken broth (for deglazing)Épicerie200 ml
  • Italian herb bouillon (teaspoon)Épicerie1 morceau
  • heavy creamProduits laitiers250 ml
  • spinach (fresh)Fruits et légumes80 g

par portion

Nutrition

456kcal

Glucides
10 g
Protéines
38 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Sauteuse
  • Fouet
  • Spatule

pas à pas

Préparation

  1. Season the salmon

    • Cut the salmon into fillets.
    • Season with seasoned salt, black pepper and smoked paprika.
    Étape 1

  2. Prep the aromatics

    • Dice the shallots.
    • Mince the garlic.
    Étape 2

  3. Sear the salmon

    • Heat the sun-dried tomato oil in a skillet.
    • Add the salmon and sear for about 4 minutes.
    • Flip and cook for a few more minutes.
    • Remove the salmon and set aside.
    Étape 3

  4. Build the sauce base

    • Lower the heat and in the same skillet, saute the shallots for a few minutes.
    • Add the minced garlic and saute until fragrant.
    • Add the sun-dried tomatoes and saute for another minute.
    • Add the oregano, basil and red pepper flakes and toast for about 30 seconds.
    • Add the tomato paste and cook until it deepens in color.
    Étape 4

  5. Make the creamy sauce

    • Pour in the chicken broth to deglaze the pan.
    • Stir in the Italian herb bouillon.
    • Whisk in the heavy cream and bring to a simmer.
    Étape 5

  6. Finish with salmon and spinach

    • Lay the salmon back into the sauce.
    • Add a little spinach and let it wilt.
    • Spoon the sauce over the salmon.
    Étape 6

  7. Serve

    • Serve over red skin mashed potatoes with extra sauce.
    Étape 7
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