Creamy Tuscan Salmon with Spinach and Red Pesto
- Salmon filet 2 pce
- Onion 1 sm
- Garlic 2 clv
- Chicken stock 150 ml
- Cream 50 ml
- Salt 2 tsp
- Pepper 1 tsp
- Paprika 2 tsp
- Red pepper pesto 2 tbs
- Spinach 2 hfl
- Basmati rice 130 g
- Lemon 2 tbs
- Canned chopped tomato 6 tbs
- Brown sugar 1 tbs
- Vegetable oil 3 tbs
Take a skillet add in vegetable oil along with the 2 salmon filets. Season them well with salt. Cook each side on medium heat until golden brown. Once they're done place them on a plate and set them aside.
To prepare the sauce start by using the same pan as you used for the salmon. Add in one additional tbs of vegetable oil. Chop the onions and the garlic finely and add them into the skillet. Cook until they're starting to sweat. This will take about 3-5 minutes on low heat.
Next add in the chopped canned tomatoes along with the chicken stock, cream, lemon juice, red pepper pesto, and seasonings. On low heat cook the sauce for about 10-15 minutes until it reduces and slightly thickens up. In the meantime, prepare the rice as stated on the packaging. Once the sauce has reduced add in the spinach and the salmon. Cook for an additional 10 minutes to heat through the salmon. Taste test for seasoning. Serve with fresh lemon slices.