Creamy Icelandic Salmon
Heavy cream, parmesan and white wine elevate this Icelandic salmon to epic heights. By the way, did you know that salmon is an excellent source of vitamin D and omega-3 fatty acids? Super good for your skin, brain, heart, and life in general.
- 4 Icelandic salmon fillets (6 oz)
- 2 tsp extra virgin olive oil
- 2 tbsp butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- ⅓ cup dry white wine
- 1 cup sun dried tomato strips in oil, drained of oil
- 1½ –2 cups heavy cream
- Sea salt and pepper to taste
- 2 cups baby spinach leaves
- 1⅓ cups freshly grated parmesan cheese
- 1 tsp cornstarch mixed with 1 tbsp of water
- 1 tbsp fresh parsley, chopped
Heat the oil in a large pan over medium-high heat. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan until it has a nice fried color. Once cooked, remove from the pan and set aside.
Leave the juices in the pan and add butter. When butter has melted, add garlic and fry until fragrant. Add the onion and fry until light brown. Pour in the white wine and reduce. When most of the wine is reduced, add the sundried tomatoes. Lower the heat to medium-low. Pour in the heavy cream and bring it to simmer while stirring occasionally. Season with salt and pepper.
Add spinach and allow to cook. Add the parmesan cheese and allow sauce to simmer and cheese to melt. If the sauce is too thin, add the cornstarch.
Transfer the salmon to the pan and spoon the sauce over. Serve sprinkled with parsley, grated parmesan and spinach leaves.