Creamy Salmon with Cherry Tomatoes and Spinach
Directions
- 1Season the salmon fillets with salt and black pepper.
- 2In a frying pan, melt 1 tbsp of olive oil and 1 tbsp of unsalted butter.
- 3Fry the salmon for about 4 minutes per side, or until crispy and caramelized.
- 4Finely chop 2 cloves of garlic.
- 5In the same pan, add the chopped garlic and cook for about 1 minute, stirring, until fragrant.
- 6Halve 150 g of cherry tomatoes.
- 7Add the halved tomatoes to the pan and season with salt and pepper. Cook briefly.
- 8Add 2 handfuls of baby spinach and cook until wilted, about 2 minutes.
- 9Pour 120 ml of heavy cream into the pan.
- 10Grate 30 g of Parmesan cheese and add it to the pan.
- 11Finely chop a handful of parsley and stir it into the sauce.
- 12Reduce the heat to low and let the sauce simmer gently for about a minute.
- 13Return the salmon fillets to the pan and simmer in the sauce for an additional 2–3 minutes.
- 14In a medium saucepan, melt 1 1/2 tbsp unsalted butter over medium heat.
- 15Add the rice and sauté for 2–3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- 16Add 1/2 tsp of salt to the rice.
- 17Pour in 1 1/2 cup (350ml) of hot water, bring to a boil, lower the heat to a simmer, cover and cook for 10 minutes.
- 18Uncover the pot and fluff the rice gently with a fork.
Ingredients
- 4 salmon fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves
- 150 g cherry tomatoes
- 2 handfuls baby spinach
- 120 ml heavy cream
- 30 g Parmesan cheese
- 1 handful parsley
- 1.5 cup rice
- 1.5 tbsp unsalted butter
- 1.5 cup water
- 0.5 tsp salt
Equipment
frying panwooden spatulaknifegrater
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