Pan Seared Salmon With Creamy Spinach And Tomatoes Food

CREAMY PAN SEARED SALMON WITH TOMATOES AND SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
• Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
• Flip over and cook for 2 more minutes more; remove from skillet and set aside.
• Add butter to skillet and melt over medium heat.
• Stir in garlic and cook for 1 minute.
• Add cherry tomatoes and season with salt and pepper.
• Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
• Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
• Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
• Reduce heat to low and cook for 2 minutes.
• Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
• Remove from heat.
• Spoon sauce over each fillet and serve.

PAN SEARED SALMON WITH CREAMY SPINACH AND TOMATOES

Steps:

• Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F. Flip and cook for another 60 seconds. Remove to a plate and set aside.
• Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the garlic and saute for about 1 minutes, or until the garlic is fragrant and not burned. Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst. Stir in the spinach and cook for 1 minute, or until wilted.
• Stir in the heavy cream, Parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes. Place the salmon back in the skillet and garnish each with a leaf of fresh basil. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately on a bed of lemon rice or roasted veggies.

PAN SEARED SPINACH

Steps:

• Heat a large skillet over medium high heat.
• Add butter and garlic, be careful not to scorch the butter!
• Cook garlic until slightly brown.
• Add red onion slivers cook until soft about 2 minutes.
• Add baby spinach leaves and toss until just warm.
• DO NOT OVER COOK.
• You want the spinach to be a little crisp.
• Season with fresh ground salt and pepper.
• Serve immediatly.
• ENJOY!