Creamy Pan Seared Tuscan Salmon

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My friend Eilly sent me this recipe and it's worth a try! It replaces heavy cream with coconut milk, making it a healthier option. It's extremely tasty and very simple to make. It's a very quick meal and looks so decadent! Recipe taken from joyfulhealthyeats.com

Once the coconut milk cooks down, it has the faintest taste of sweet milk but is not overwhelming.


https://www.joyfulhealthyeats.com/the-best-pan-seared-creamy-tuscan-salmon-recipe/

Ingredients

  • 4 (4 oz) salmon filets
  • salt & pepper
  • 1 tablespoon grape seed oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chiffon



Instructions

  1. SALMON 
  2. 1. Bring salmon filets out of refrigerator 15 minutes prior to cooking. Pat dry. 
  3. 2. Season both sides with salt and pepper.
  4. 3. Heat a skillet to medium high heat.
  5. 4. Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
  6. 5. Cook salmon for 4-5 minutes on both sides.
  7. 6. Remove from pan and set aside. Place on a cooling rack if possible to keep it crispy! 





THE SAUCE 

  1. 1. Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
  2. 2. Add in onions and saute until translucent, about 2 minutes.
  3. 3. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with 1/8 teaspoon of red pepper flakes. Season with salt as needed. 
  4. 4. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
  5. 5. Next add in spinach and saute until wilted down, about 2 minutes.
  6. 6. Pour in the coconut milk. Stir and simmer for 3-4 minutes. 
  7. 7. Then add lemon juice and fresh basil. Stir to combine. Re-season with salt and pepper as needed. 



I actually plated the salmon and covered it with sauce! I recommend doing that instead of placing the salmon back on the pan. 

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