Creamy Garlic Butter Salmon with Parmesan and Mâche

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Pan-seared salmon fillets in the buttery, garlicky tomato-and-mâche cream sauce with freshly grated 30-month Parmigiano Reggiano is wonderfully rich and packed with flavours. Serve the dish with some warm homemade crusty bread to soak up every last drop of deliciousness. Mâche, aka lamb's lettuce or cornsalad, has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as served as a vegetable. You can use baby spinach instead.

 

2 tbsp Olive oil 4 x 125 g Salmon fillets, patted dry with paper towels Salt and freshly ground black pepper 3 tbsp Butter 5 Garlic cloves, peeled and minced 300 g Cherry tomatoes, halved 100 ml Homemade broth 150 g Heavy cream 100 g Mâche (or baby spinach) 30 g Freshly grated Parmigiano Reggiano 2 tbsp Chopped dill (or flat parsley)

1. In a large skillet over medium-high heat, heat olive oil. Season salmon fillets with salt and pepper on both sides. Rub in. When oil is shimmering but not smoking, add salmon, skin side up, and cook until deeply golden, 4-5 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in minced garlic and cook until fragrant, 30-45 seconds. Add halved cherry tomatoes and cook until tomatoes are beginning to burst.
3. Add the homemade broth and heavy cream. Stir them in. Season with salt and pepper. Turn the heat to medium-low and stir in mâche, then grated Parmesan.
4. Return salmon fillets to skillet and spoon over sauce. Simmer until salmon is cooked through, about 1-2 minutes more. Garnish with chopped dill and serve immediately.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com