Garlic Butter Seared Salmon
Savory and show-stopping! A great meal for a rainy day.
- Frying pan
- 1 Thomet & Co. Salmon Fillet
- 2 tsp Olive Oil
- 2 tbsp Grass-fed butter
- 6 cloves Garlic (Minced)
- 1 Yellow Onion (Minced)
- ⅓ cup White cooking sherry or dry white wine
- ⅔ cup Sun-dried tomatoes (Jarred)
- 1 ¾ cups Organic grass-fed half & half
- 3 cups Spinach
- 1 cup Arugula
- ½ cup Freshly grated parmesan cheese
- 1 tsp Cornstarch
- 1 tbsp Fresh parsley
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Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
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Melt the butter in the remaining juices leftover in the pan. Add in the garlic and saute until fragrant (about one minute). Saute the onion in the butter. Pour in the white wine or sherry, and allow it to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.
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Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while occasionally stirring. Season with salt and pepper to your taste.
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Add in the spinach leaves and allow them to wilt in the sauce. Add in the parmesan cheese. Allow sauce to simmer for another minute until cheese incorporates into the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture until the sauce thickens.)
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Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each portion.
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Serve over pasta, rice, quinoa, or steamed vegetables!
