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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tuscan Butter Salmon or Chicken Recipe

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This recipe for Tuscan Butter Salmon or Chicken is from The Wells Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra-virgin olive oil
4 6-oz salmon fillets, patted dry with paper towels, or chicken breasts
kosher salt
Freshly ground black pepper
3 T. unsalted butter
3 cloves garlic, minced
1½ C. halved cherry tomatoes
2 C. baby spinach
½ C. heavy cream
¼ C. Parmesan
¼ C. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
Directions:
Directions:
In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
Garnish with more herbs and squeeze lemon on top before serving.
Serve over pasta or rice

 

 

 

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