Marry Me Tofu
Pan-seared salmon cooked in a creamy garlic and sun-dried tomato sauce, served with fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet | 800 | Grams |
| Olive Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Butter | 2 | Tbsp |
| Garlic | 4 | Clove |
| Sun-dried Tomatoes | 100 | Grams |
| Heavy Cream | 1 | Cup |
| Chicken Broth | 0.5 | Cup |
| Parmesan Cheese | 50 | Grams |
| Basil | 1 | Bunch |
| Parsley | 1 | Bunch |
Instructions
- Season the salmon fillets with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add butter and let it melt. Add minced garlic and sauté for 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in grated parmesan cheese until melted and the sauce thickens slightly.
- Return the salmon fillets to the skillet, spooning sauce over them. Simmer for 3-4 minutes until the salmon is cooked through.
- Garnish with chopped basil and parsley before serving.
Kitchen equipment
Large Skillet