Recipe: Perfect Pan fried Salmon with creamy sun-dried tomato sauce

Recipe: Perfect Pan fried Salmon with creamy sun-dried tomato sauce Delicious, fresh and tasty.

Pan fried Salmon with creamy sun-dried tomato sauce. In the same pan, combine heavy cream, lemon juice, and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil.

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You can have Pan fried Salmon with creamy sun-dried tomato sauce using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pan fried Salmon with creamy sun-dried tomato sauce

1. You need 1 1/2 of # salmon fillets, without skin.

2. You need 3 of garlic cloves, large, minced.

3. Prepare 1/2 of yellow onion, minced.

4. It’s 1 of small jar (3-4oz) sun-dried tomatoes in oil, drain and slice.

5. Prepare of Reserve 2 Tbsp oil from jar for recipe.

6. You need 1/4 tsp of paprika.

7. You need 1 C of half and half.

8. Prepare 1 Tbsp of dried basil.

9. It’s 1/4 tsp of crushed red pepper flakes.

10. It’s 1/2 C of vegetable stock.

11. You need to taste of S&P.

12. It’s 2 Tbsp of olive oil.

13. It’s of Fresh basil for garnish.

Grape tomato or chopped sun-dried tomato works too.

Cover the cooking pot while reducing the wine to half.

All-purpose cream and Romano cheese are good alternatives.

Remove salmon from the pan and set aside.

Pan fried Salmon with creamy sun-dried tomato sauce instructions

1. 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..

2. 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..

3. Add salmon back to the skillet and reheat for 3-4 minutes. Sprinkle with fresh basil and serve over rice or pasta if desired..

Brush each fillet with lemon juice and salt.

In a large nonstick pan, add olive oil and saute salmon on medium heat.

Remove from pan and set aside.

In the same pan, combine heavy cream, lemon juice and vegetable.

For the sauce, place the shallot in a pan along with the stock and the vermouth.