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tuscan salmon butter recipe |
I kitchen this is cooking today hi welcome to cooking today how is everybody today on a Wednesday we got a smokin hot Skillet. We already going at today we're making this delicious creamy Tuscan salmon with skin skin on salmon fillets in a really hot Skillet going to get these nice and crispy and then put this beautiful cream sauce all over this salmon that has sun-dried tomatoes and capers and garlic and spinach in its and parm it is a one-dish wonder you're going to love this it is a really quick easy meal as well and so we're going to get going I'm really tickled for you to try this recipe easy easy easy so let's talk about this we have our Skillet preheated we have our cast iron skillet I have a 12 inch cast iron skillet cuz we need quite a bit of surface area to cover our samaina for a salmon to sit inside and I have it preheated which is super important for a good Sear on any kind of fish or meat
How to make? please watch the video below
TUSCAN BUTTER SALMON RECIPE
so we've got that scream and hot and then I have swirled the bottom of the pan with just a little bit of oil and then I have for fillets for salmon fillets that I am just giving a little dusting of salt and pepper on the skin side up side on the fleshy side okay then we're going to turn these over we're going to go ahead and season the back side as well the skin side this is one of great and his favorite meals you know she has a real strong flavor profiles she was anything that has spinach or sun-dried tomatoes and she actually sent me this recipe she need or seen it on Pinterest or on Instagram I don't remember and of course I made it because it is just really really good and I loved the Simplicity of this dish so we had it a couple of nights ago and he was really really good
I thought y'all might really like this one especially now that we are in you know what the fall and everything is super busy these ones do things with a whole bunch of pre pre Jarred little flavor add-ins make this a great one for weeknights are busy weekends so here's what we've got we have our Skillet swirl with oil preheat it over at medium-high heat or so medium now what we want to do is we want to lay our salmon down skin side down first okay and then the minute that we lay this salmon in their skin side down you want to put some pressure on your salmon for just a couple of minutes and maybe not even a minute just so that we can get good contact of the skin with your pan and it also helps keep your salmon from the skin from kind of seizing up and causing your salmon not to lay nice and flat given that a little pressed down already smells good before we add the second salmon piece in does that make sense we're going to press each of them down if
I happen to have some pretty good size pans in my kitchen but if you don't have a pan that's big enough to put your salmon in all of your pieces then you may need to cook them in batches and that's totally fine I do that a lot of matter of fact I think I may be just fine now the goal what we're going to do here is what I'm just going to do this guy sweating like crazy game tell you that this is important my salmon was laid out on this sheet pan and when I got my salmon out of the package actually laid this completely out on paper towels so that the same and was very very dry then I took this paper towel and Pad of them dry on the top as well because we're trying to get the most water out of the salmon as we can before we see rat because that is going to spit first of all the water in contact with the oil and other boy sure is going to sit on it and it also prevents it from getting the fear that we want if it's too if it's wet and we don't want that we want a good Seer so we get it is dry as possible before we put it into our pants so we can wipe those off a little bit now I'm going to just wait on this guy because
I don't think we're going to have room and so here's how you cut skin side down salmon or skin side you know skin on salmon repressing each of them down for contact sincere and get that good good Chris we want him to cut on the chin side for about 4 minutes or so then all you have to do is turn it over and cook them for about 20 seconds on the other side and that's it that's all it's going to take to get these Sam the salmon cooked easy that's why this is such a great weeknight meal because it takes no time at all now here's another tip yeah you get your you know your tool underneath your salmon and your filet doesn't loosen from the pan okay here we got one if it doesn't open from the pan and you're struggling leave it there let it cook for another 15 or 20 seconds because when you got your good sear like we're going to flip this right now and you have your Good Steer oh yes the Nets Kenneth on a release from your pan with no trouble whatsoever and then you're not going to have to sit there and dig it out and and mess up your beautiful plays
I'm going to go ahead and put these when we come back from our thoughts this is cooking today welcome back to picking today are salmon is gorgeous look at that look at that color can you see that look at that beautiful color Isn't it nice easy that is nothing is going to have a little bit of pinkish in the middle and that's okay it's going to continue to cook as you rest it there but we did this we cooked it on wee-wee oil are pants on both sides even even the skin side and then we seared it skin side down in a hot Skillet pressing just a lightest so that our skin stays in contact with are in a crispy beautiful skin thin piece of cake adjust for Lisa's right off of your pan and then we just turn it over on cook this the flesh side down before and 15 20 30 seconds a minute whatever it's kind of depends on how how done you like your salmon
I probably let those go for 45 seconds or so on the Riverside how beautiful it is not pretty. Color and then look though that's so nice love it so that's the meat that's a protein inefficient it's super simple y'all okay I'm turning my heat down a little bit on my pants because you know smoking but I have a sheet of oil we have our salmon and I'm just Loosely going to cover this and set it aside for a minute we're going to add it back into the pan at the very end that delish and just you know for that matter my goodness the Spaniel for that matter you can this is a great way to just fix a man salt and pepper both sides olive oil get a good sear just like that and then you can eat this right away on rice or pasta or on a salad or you can refrigerated and Flake it and eat it the next day that's just the most simple way to cook salmon now we need to get something else in this smoking pan so what we're going to start with is an onion of course you know it's all good things around here start with onions and garlic don't they I always have so I just have one medium yellow onion
I am going to peel that's my little liar here and then chop this onion and we're going to give this a little spot a you know how we chop are onion we take the skin back we do some cats and then we just pop right through it and look it's already cut for us as men easy did he get on this end this has been one of the tips and I've shared on here that I haven't heard the most people say oh my goodness that has changed everything for me I generally tend to tear up I think I've grown a little bit over the two years of doing the show where I've been able to not cry when I cut an onion because it's a beginning Andrew over here would have to come and tell me we get tickled at me because you know I would get all weepy and stuff about onions my own mother cannot cut a fresh onion to save her life she always buys the frozen ones did you know they make frozen chopped onions at the grocery store they do and that's what I grew up on what's Frozen chopped onions for this reason ok pepper onions tear free because we're maturing and what
I need to grab is a little bit of butter and I got my Skillet still going I did turn the heat down a little bit because we had a real real high for our salmon and we don't want to fry or onions we just want to give him a good little socks hey MK I'm going to get that swirled around in our hot pan salted or unsalted it at matter on this one then we have our one medium yellow onion that's going in and we're going to let these store around for just a couple minutes until they start to get Tinder but a little bit of color I mean right there and then some better it is the best it is absolutely the best him when we throw this garlic in a minute how we say there should be a candle like a holiday candle like a Thanksgiving candle that smells like onions and and better and garlic I would buy it and burn it wouldn't you know what's not do that let's just cook it like it's all getting our kitchens and cook I'd rather you do that then just bring you make this recipe don't let those go for just a minute now this is something you were not going to see on here very often I was going to tell you right away you know
I'm all about cooking with fresh everything if you can if you can get your hands on it and if you got the time this particular recipe calls for 6 cloves of minced garlic who's got time for that I don't so this is one of the few times you're going to see me pop open one of the little jars of minced garlic from your groceries because it's a whole lot easier and I'm you know it's falling like I said we're so busy and if you know having to sit and peel and MIT 6 cloves of garlic honey I just got off my my favorite way to spend some time on my busy night so we are going to saute this a little bit longer sure in our garlic when we come back and then we're going to keep going with papers and sun-dried tomatoes and all this recipe is going to wrap up in no time so come on this is cooking today hi welcome back to cooking today we're making creamy Tuscan salmon a recipe that my daughter sent to me that she thought looks delicious online and we've been making it it is so good
Oh this is one of the few times you're going to see me pop open one of the little jars of minced garlic from your grocery because it's a whole lot easier and I'm you know it's like I said we're so busy and if you know having to sit and peel and MIT 6 cloves of garlic right now it's just not my my my favorite way to spend some time on my busy night so we are going to saute this a little bit longer shirt in our garlic when we come back and then we're going to keep going we got papers and sun-dried tomatoes and y'all this recipe is going to wrap up in no time so come on cooking today hi welcome back to cooking today we're making creamy Tuscan salmon a recipe that my daughter sent to me that she thought look delicious online and we've been making it it is so good now one of the shortcuts that I'm making we've already Christopher salmon seared it and it's kind of hanging out waiting to be put back into the pan is we thought and onions but here's my little short cut instead of cooking or chopping and mincing 6 cloves of garlic which is an awful lot of time
I am come with that jar I'm not even about the late on that my plastic sinoway goodness so instead of men seeing six cloves of garlic I just went ahead and bought the minced garlic from the grocery store because why not it's it's perfectly fine in this dish and I did a couple of teeth in tablespoons I like this extra garlicky if you do not want this extra car with you than you can lighten up a little bit you can also added a little bit later at the end of the dish if you want to just want to give it a little bit of time to cook you know I just kind of went for it I did several several teaspoons tablespoons of it okay you only sought a garlic until it really becomes fragrant because it'll burn real real quick on you and you'll have 5 million tiny little burnt bike in your sauce and we don't want that then
I am just taking the littlest bit of a really dry white wine this is a Pinot Grigio to put in the bottom of my pan and you'll see it starts to sizzle and it deglaze as your pan and it pulled all that good seasoning from our fish when we cooked our salmon it devices are pan and it starts to bubble bubble bubble and it's kind of cooking off and releasing some of the good stuff that is stuck in the bottom of our pan we want that we want that good stuff flavors and crumbles and bits to be part of our sauce so we don't want it to hang out there we wanted to loosen now another quick quick thing about this recipe is sun dried tomatoes this is a 1/8 oz jar I think I'm just going to go for it I think the recipe says to do 5 ounces but is one of my favorite tiny bites in this thing so I'm going to go ahead just come all that I have primarily drained most of the liquid you know the Royal Lee I've drank most of the liquid off of them be a little bit that we don't have to worry about that it'll just flavor are sauce I got the sun dried tomatoes are already chopped into strips and for you know just the sake of getting them into bite I'm just going over these real quick like a reptile shop I'm at that we don't want to spend a lot of time on it and now we're going to put these in here as well as simple look at this one pot
I loved one I got the sun dried tomatoes are already chopped into strips and you know just the sake of getting them into bite I'm just going over these real quick like a rough chop I'm at that we don't want to spend a lot of time on it and now we're going to put these in here as well as simple look at this one pot I love one pot Leavitt Leavitt okay now we're going to let those cook for just a minute so all we're doing on this dish we are adding a little flavor sauteing it for a minute adding another little level of flavor sauteing it for another minute adding another layer of flavor sauteing it for a minute that's all there is to this we're just dumping things in that great so we have are onions or garlic are sun-dried tomatoes that we've now I'm going to put in some papers again I have drain the liquid off of these y'all what is it with the least holy smokes I'm not even going to measure I'm trying to lick what all I'm probably doing a couple of tablespoons of those maybe we can try but the little man said it away Capers are real bryony super salty your love the bike that goes in there when you taste that paper it is awesome it's so Allah be you know if you like olives it's kind of reminds me of liking all the text you a little Barry but it's really good at throwing a super super super salty and I love that because we've got the start and the time from those tomatoes in the good kind of buttery oniony flavor in there with the garlic what's a good night's here finally famous easy and I think I'm going to make this one
I hope it if you make this at your message me on Facebook and tell me because I really like to hear we are cooking these things K Reddy I am turning my heat down because we're about to add cream to our pan we don't want it to be super duper hot so I have a 2 cup measuring cup and I port in one cup of cream and then I'm going to add to it three quarters of a cup of whole milk for kind of making our own half and half you can also just buy half and half and do 1 and 3/4 a cup if you would rather and it really matter it's all about the same hey ready oh my goodness look at this just that is the prettiest color so all we're going to do are you ready for this we've lowered our heat we're pouring in our cream and our milk it smelled unbelievably delicious in here I'm going to hit this with some salt and some pepper and we're going to bring this up just a little bit for a simmer and we let that thicken but they can just a little sit when we come back we're going to finish that that's all there is to this one two three and we're done one pot dinner creamy Tuscan salmon this is cooking today
hi welcome back to Killeen today we are just finishing up creamy Tuscan salmon it is so simple we have cooked this straight through like we haven't done any Matt like editing or magic or anything like it is taking about 20 minutes to make you need to add this to your weeknight arsenal we have a cream sauce that has sun-dried tomatoes and capers and onions and garlic and cream and then we seasoned it with some salt and pepper be sure to taste as you go and then we'd let that just cook cook cook Straight through like we haven't done any Matt like editing or magic or anything like it has taken about 20 minutes to make you need to add this to your weeknight arsenal we have a cream sauce that has been dried tomatoes and capers and onions and garlic and cream and then we've seasoned it with some salt and pepper be sure to taste as you go and then we'd let that just cook cook cook and sautee down this little simmer and then all I did was add three handfuls you can say cups
I say handful whatever whatever you like and I have just said that Sam and right on top of my simmered liquid because the full sauce is warm and in this spinach will Wilt in no time and so I don't have to do a lot to it I'm just barely pressing it into my cream sauce I don't want it to just Wilt into nothing I wanted to have a little color a little of its you know a little bit firm but soft at the same time just get nice and tender look at that before I put my hand up I might buy spinach in we should get a little bit of pond rated fresh parm to make that sauce with extra extra good and then y'all here's our salmon that we cooked earlier or spinach has wilted and beautiful We're Goin for salmon skin side down right back into our beautiful pan spend a little bit of sauce right up and over each fillet and then garnish with a little parsley pretty fun makes a weeknight dinner extra beautiful beautiful fish fabulous creamy garlic Tuscan sauce and a quick weeknight meal you're going to love this one I hope you'll try to let everybody this is cooking today
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