It’s probably the strangest Christmas Eve I have ever experienced right now. That hasn’t stopped us from cooking good food. Ginny says this salmon in creamy sun-dried tomato sauce is one of her new favorites.
I have been focusing on recipes that utilize what I already have in the fridge and pantry. This is great because it saves money and reduces the amount of food we waste. This salmon in creamy sun-dried tomato sauce recipe was a great fridge find.
After doing some rearranging in the fridge, I noticed a half full jar of sun-dried tomatoes. They were at least a year old. But these tomatoes are preserved in oil, salt and herbs so they were still as good as the day I bought them!
A quick look in the freezer turned up a frozen container of chicken broth I made a while ago. Homemade broth is always the best. Also, we had a cup of leftover heavy cream. These ingredients were just what I needed for a delicious, creamy sauce to go with the salmon.
All we needed to buy was the salmon and some spinach to go in the sauce.
This recipe is pretty easy and packs some incredible flavor in a short list of ingredients. I know this isn’t exactly Christmas food, but trust me, it’s worth it. When you’re tired of cookies and Christmas ham, try out this recipe. You won’t be disappointed.
The spinach goes in at the very end. You only have to simmer it for a minute or two for it to wilt. The sauce will be ready to serve with salmon as soon as the spinach wilts.
The other trick with this recipe is to turn the heat down on your sauce when you add the cream. Adding cream to the liquid sauce when it’s too hot can result in the fat separating, which you don’t want. I turned my pan down to low, poured in the cream and then simmered it a bit while heating back to medium.
You can serve this dish by itself for a lower carb option. We served it on top a some cooked angel hair pasta, which was a perfect combo. I threw in fresh chopped rosemary and oregano along with some dried thyme and basil. Fresh or dried herbs both work. However, note that dried herbs are more concentrated so you’ll need less of them. The rule I use is about half the amount of dried herbs compared to fresh herbs.
Christmas is going to be very different this year. We opted not to se my aunt because she is 82 and is thus in the high risk category for COVID. We will get to see Ginny’s parents and eat lots of delicious foods. It has really made us think about what is important in life and value the time we will spend with friends and family in the future. Happy holidays, friends!
Salmon In Creamy Sun-Dried Tomato SauceCourse: simple mealsCuisine: SeafoodDifficulty: Medium
3 Tbsp. olive oil
2 lbs. salmon fillets, cut into portions
salt and pepper
2 Tbsp. butter
1 small onion, sliced thin
2 tsp. minced garlic
4 oz. sun dried tomatoes, oil drained and diced
2 cups chicken broth
1 cup heavy cream
2 Tbsp. fresh herbs – rosemary, oregano, thyme, basil
1 Tbsp. salt
8 oz. fresh spinach
- Heat olive oil in a large pan over medium heat. Add salmon and cook for about 3-4 minutes per side or until you get a nice crispy brown on the skin side.
- Remove salmon from pan and set aside. Keep oil in pan and add butter. Add onions and cook for about 6 minutes or so. Add garlic and sun-dried tomatoes and cook for another 2 minutes. Add broth and simmer for about 10 minutes with lid off to reduce slightly.
- Turn down the heat to low and add cream. This prevents the fat from separating. Add fresh herbs, salt and spinach. Simmer for a few minutes until spinach wilts.
- Add salmon to creamy sauce and serve over your favorite cooked pasta.