Cream Crue

My jar of sun-dried tomatoes and leftover cream crue in the fridge was beckoning to me so I decided to do something with it tonight by making a Tuscan style salmon dowsed in a creamy paprika, sun-dried tomato sauce enhanced with the flavours of garlic and capers. For the ‘green’ contrast, I opted for spinach but feel free to use basil too.

I also got to use the sweet paprika I procured in Hungary early last year to add some vibrancy in colour (not to mention a mildly sweet taste, slightly like red bell peppers). Which reminds me, it was such a fun trip – right from soaking in the hot baths smack bang in winter, to the history and phenomenal architecture.

This dish is beautiful for its simplicity and presentation. It is a one-pan family friendly dish so do bust out your stainless steel or cast iron skillet. I love the fact how the salmon remains golden and crispy yet moist in the inside (I roasted it after searing the skin to brown it).  What’s more, it only takes 30 minutes to make so it is perfect for a hearty yet aesthetically pleasing weeknight dinner.

Salmon with Sun-dried Tomato, Garlic, Capers and Spinach Cream Sauce

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Serves: 1 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 482 calories 38 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 salmon fillets (160-190 grams)
• 1/4 teaspoon salt
• 3 cloves garlic, sliced
• 5 sun-dried tomatoes, sliced
• 1 tablespoon capers
• 1/2 cup spinach leaves
• 1 teaspoon sweet paprika
• 1/2 cup cream crue or heavy cream
• 2 tablespoons of dry white wine or sake
• extra salt and pepper, to taste

Instructions

 

1. Preheat oven to 180C.

2. Sear salmon. Heat 1 tablespoon of olive oil in a heavy skillet on medium-high heat. Season salmon fillet with salt and then place it on the hot pan, skin-side down. Sear for a few minutes and then flip over flesh side down to sear for another minute so that the top side is browned too.

3. Transfer the salmon carefully onto a baking tray lined with parchment paper and bake in oven for 8-10 minutes depending on thickness of salmon.

4. Make the sauce. While salmon is cooking, using the same pan, add the garlic, sun-dried tomatoes, and capers.  Cook, stirring, for 1 minute. Add a splash of dry white wine or sake and let it evaporate for 30 seconds as you stir.

5. Add the cream crue or heavy cream and paprika. Bring to simmer, and add some salt and pepper to taste. Add the spinach leaves and cook till it wilts. At this time, your salmon should have cooked in the oven so take it out and transfer it back into the pan, spooning the sauce over it on low-heat for 1-2 minutes.

6. Using a fish spatula, transfer fish gently onto serving plate and dowse it with the creamy sauce. Serve while warm.