5/23/18 O&A NYC FOOD/BRUNCH: Pan Seared Salmon with Sun-Dried Tomato Cream Sauce

Pan Seared Salmon with Sun-Dried Tomato Cream Sauce, rich and hearty but delectably healthy. This pan-seared salmon recipe is perfect for a fun brunch that is ready in under 20 minutes.

 

Pan fried to a flakey perfection, salmon is crispy on the outside and drenched in a creamy and super fragrant sun-dried tomato sauce.

 

INGREDIENTS 

  • 1 1/2 pounds (700g) salmon fillets, with or without skin
  • 3 large garlic cloves, minced
  • 1/2 yellow onion, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained and sliced (reserve 2 tablespoons oil for the recipe)
  • 1/4 teaspoon paprika
  • 1 cup (250ml) half and half (or mix half milk – half cream for a lighter cream)
  • 1 tablespoon dried basil (or Italian seasoning)
  • 1/4 teaspoon crushed red pepper flakes 
  • 1/2 cup (125ml) vegetable stock (1 crumbled bouillon cube with 1/2 cup water)
  • Salt and fresh cracked pepper, to taste

DIRECTIONS

1. Lightly season salmon fillets with salt and pepper. In a large non stick pan on medium heat, sear salmon fillets in 2 tablespoons oil, 2 – 3 minutes on each side. Remove salmon from the pan and set aside.

2. In the same skillet add 2 tablespoons oil reserved from the sun-dried tomatoes jar, saute onion, garlic, sun-dried tomatoes, paprika, red chili pepper flakes and dried basil for 1 minute until garlic fragrant.

3. Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Add half and half to the skillet and stir until a creamy sauce forms. Adjust seasoning with salt and pepper.

4. Add salmon back to the skillet and reheat for a few minutes. Sprinkle with fresh basil and serve over pasta, rice or bulgur. Enjoy!

 

 

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