Yesterday we got a teaser of spring and it was wonderful. Warm, sunny and energizing. I was very happy to see the sun battling the ice. The ice and I have been on particularly bad terms this year as I slipped at the beginning of January and broke my finger. I did finally order Yak Traks, though they don’t work on very slick ice. There have been a few near splits as well so bring on spring. Sadly, I know there will be a few more snow storms but I’ll just pretend while it lasts.
As we’re still in winter, comforting food is still important. I had seen several versions of a Tuscan Parmesan sauce and thought I would do my own version and make a Sun-dried Tomato Tuscan Sauce. I had my dish with pan seared salmon and did up pan seared chicken for my husband and son. I love salmon, I could eat it every day.
While this would be perfectly delicious with pasta but I wanted to keep it lighter so I did roast potatoes and a bed of fresh baby spinach.
Technique for Sun-dried Tomato Tuscan Sauce
Because this is a relatively quick sauce, particularly if you use sun-dried tomatoes in olive oil, start cooking the chicken first. I pan seared the chicken in a large skillet before finishing it off in the oven while I made the sauce.
In the skillet that was used for the chicken add a bit more olive oil. Add the sun-dried tomatoes and cook on medium low for a few minutes. Since we moved, we no longer have our gas stove and boy do I miss that control gas gives you over electric. You have to anticipate the heat level. Once the sun-dried tomatoes have cooked for a couple of minutes, add the scallions and garlic. Cook for a further couple of minutes.
Add the white wine and let reduce for a minute. At this point start pan searing the salmon. Season with sea salt and pepper.
Add the cream to the skillet with the sun-dried tomatoes. Bring to a simmer but don’t boil.
Once the sauce starts to thicken a bit add the parsley and parmesan cheese.
When the chicken and salmon are almost finished toss in the spinach and allow it to wilt a bit.
To plate, place a handful of fresh baby spinach on the plate. Lay the salmon on the spinach and spoon the sauce over the salmon. Grate fresh parmesan over the dish and serve immediately.
Sun-dried Tomato Tuscan Sauce
Flavours of Italy can be found in this easy and delicious sauce
- 1 Salmon fillet per person
- 2-3 tbsp olive oil
- 5-7 sun-dried tomatoes sliced
- 1 scallion/spring onion sliced
- 1-2 cloves of garlic, coarsely chopped
- 1/2 cup white wine 4oz
- 3/4 cup heavy cream 6oz
- 2 tbsp chopped fresh parsley
- 1/2 cup freshly grated parmesan
- 1 cup fresh baby spinach
- 1 handful of fresh baby spinach per plate
- sea salt and pepper to taste
In a large skillet, heat up the olive oil. Add the sun-dried tomatoes and saute for a few minutes.
Add the garlic and scallions. After cooking for a couple of minutes add the white wine. Simmer to reduce down about a third. Lower the heat and add the cream. Don't boil, just simmer.
Start pan searing the salmon in a skillet with some olive oil so it will be done about the time the sauce is finished.
As the sauce starts to thicken, add the parmesan cheese and parsley. Season the sauce with sea salt and pepper.
Once the salmon nearly finished, add the cup of spinach to the sauce to wilt.
To plate, add a handful of fresh baby spinach. Place the salmon on the spinach and spoon the sauce over the salmon. Grate fresh parmesan over the dish and serve immediately.