Hi, I’m Elise. Today, we’re going to make pan fried salmon with creamy sun-dried tomato sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pan fried Salmon with creamy sun-dried tomato sauce Recipe
Pan fried Salmon with creamy sun-dried tomato sauce is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Pan fried Salmon with creamy sun-dried tomato sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have pan fried salmon with creamy sun-dried tomato sauce using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pan fried Salmon with creamy sun-dried tomato sauce:
- Prepare 1 1/2 # salmon fillets, without skin
- Prepare 3 garlic cloves, large, minced
- Make ready 1/2 yellow onion, minced
- Get 1 small jar (3-4oz) sun-dried tomatoes in oil, drain and slice
- Prepare Reserve 2 Tbsp oil from jar for recipe
- Prepare 1/4 tsp paprika
- Get 1 C half and half
- Take 1 Tbsp dried basil
- Prepare 1/4 tsp crushed red pepper flakes
- Make ready 1/2 C vegetable stock
- Get to taste S&P
- Prepare 2 Tbsp olive oil
- Take Fresh basil for garnish
Steps to make Pan fried Salmon with creamy sun-dried tomato sauce:
- Lightly season fillets with S&P. In a large non stick pan on medium heat, sear fillets in 2 Tbsp oil, 2-3 minutes each side. Remove from pan and set aside.
- In the same skillet, add 2 Tbsp oil reserved from sun-dried tomato jar; saute garlic, onion, sun-dried tomatoes, paprika, red pepper flakes and dried basil for 1 minute. Add vegetable stock to deglaze the skillet and bring to a simmer. Add half and half to skillet and stir until a creamy sauce forms. Add S&P to taste.
- Add salmon back to the skillet and reheat for 3-4 minutes. Sprinkle with fresh basil and serve over rice or pasta if desired.
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