Salmon with Garlic Cream Sauce
Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!
Ingredients
- 4 (6-ounce) salmon fillets
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 medium shallot, diced
- 2 tablespoons all-purpose flour
- ¼ cup dry white wine*
- ¾ cup chicken stock
- ¾ cup half and half*
- 3 cups baby spinach
- 2 tablespoons chopped fresh dill
- 1 lemon, cut in wedges
Equipment
Instructions
- Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
- Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
- Serve immediately with lemon wedges.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.