1In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
2In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
3In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
4Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat then add the salmon fillets.
5Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat then add the salmon fillets.
6Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat then add the salmon fillets.
7Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
8Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
9Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
10Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides.
11Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides.
12Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides.
13Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium.
14Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium.
15Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium.
16Add the garlic and chilli flakes and fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree and fry for a minute.
17Add the garlic and chilli flakes and fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree and fry for a minute.
18Add the garlic and chilli flakes and fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree and fry for a minute.
19Pour in the stock then stir in the cream cheese until fully blended.
20Pour in the stock then stir in the cream cheese until fully blended.
21Pour in the stock then stir in the cream cheese until fully blended.
22Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
23Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
24Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
25During this time bring a large pot of salted water to a boil.
26During this time bring a large pot of salted water to a boil.
27During this time bring a large pot of salted water to a boil.
28Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it straight into the pan.
29Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it straight into the pan.
30Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it straight into the pan.
31Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed.
32Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed.
33Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed.
34Check for seasoning, then serve up and enjoy.
35Check for seasoning, then serve up and enjoy.
36Check for seasoning, then serve up and enjoy.
Ingredients
4 x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp
4 x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp
4 x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp
0.75 tsp Smoked Paprika
0.75 tsp Smoked Paprika
0.75 tsp Smoked Paprika
0.75 tsp Dried Oregano
0.75 tsp Dried Oregano
0.75 tsp Dried Oregano
0.5 tsp Garlic Powder
0.5 tsp Garlic Powder
0.5 tsp Garlic Powder
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Salt
0.25 tsp Black Pepper
0.25 tsp Black Pepper
0.25 tsp Black Pepper
0.125 tsp Cayenne Pepper
0.125 tsp Cayenne Pepper
0.125 tsp Cayenne Pepper
0.5 tbsp Olive Oil
0.5 tbsp Olive Oil
0.5 tbsp Olive Oil
1 tbsp Unsalted Butter
1 tbsp Unsalted Butter
1 tbsp Unsalted Butter
2 cloves Garlic, finely diced
2 cloves Garlic, finely diced
2 cloves Garlic, finely diced
0.125 tsp Chilli Flakes
0.125 tsp Chilli Flakes
0.125 tsp Chilli Flakes
1 tbsp Tomato Puree (Tomato Paste in US)
1 tbsp Tomato Puree (Tomato Paste in US)
1 tbsp Tomato Puree (Tomato Paste in US)
240 ml / 1 cup Chicken Stock
240 ml / 1 cup Chicken Stock
240 ml / 1 cup Chicken Stock
120 g / 4oz Cream Cheese, at room temp
120 g / 4oz Cream Cheese, at room temp
120 g / 4oz Cream Cheese, at room temp
120 g / 4oz Sun Dried Tomatoes, thinly sliced
120 g / 4oz Sun Dried Tomatoes, thinly sliced
120 g / 4oz Sun Dried Tomatoes, thinly sliced
20 g / 1/4 cup freshly grated Parmesan
20 g / 1/4 cup freshly grated Parmesan
20 g / 1/4 cup freshly grated Parmesan
2 tbsp Fresh Basil, finely diced
2 tbsp Fresh Basil, finely diced
2 tbsp Fresh Basil, finely diced
90 g / 3oz Baby Spinach Leaves, large stalks removed if desired
90 g / 3oz Baby Spinach Leaves, large stalks removed if desired
90 g / 3oz Baby Spinach Leaves, large stalks removed if desired
500 g / 1lb fresh Gnocchi
500 g / 1lb fresh Gnocchi
500 g / 1lb fresh Gnocchi
Equipment
panpotwhiskslotted spoon
Tips
The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout.
Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
When stirring in cream cheese, a whisk can make it easiest to fully blend.
You can add the salmon back on top in the pan to warm it through for a minute if needed.