Salmon in a Light Cream Sauce

 

Salmon in a light cream sauce is really tasty.   Try it tonight!

• 4 7 oz. skinless salmon fillets, skinless
• 2 ½ T flour
• 1 t garlic powder
• ½ paprika
• salt and pepper to taste
• 3 T olive oil
• 2 T butter
• 1 c tomatoes, chopped
• 1 shallot, minced
• 4  garlic cloves, minced
• 1 c heavy cream 
• 1 ½ c chicken broth
• 1 T cornstarch
• 1  t parsley
• ¼ c parmesan cheese
• Salt and pepper to taste
• 2 c fresh spinach 

Pat fillets dry with paper towels and set aside.

Place flour, garlic powder, paprika and salt and pepper to taste in a shallow bowl and whisk together.  Roll salmon in the season mixture.

Place olive oil in a large skillet over medium.   Place salmon in skillet and cook for five minutes and flip and cook an additional four minutes.

In the same skillet, melt butter with the drippings.   Add the tomatoes and shallots and cook for two minutes. Add garlic and cook for one minute.   Reduce heat to low and stir in heavy cream.  In a separate bowl, mix broth and cornstarch and add to the skillet.  Then stir in parsley.  Simmer until it thickens.

Once thickened, over medium low heat, stir in Parmesan cheese and cook for two minutes. Season with salt and pepper to taste, stir spinach and cook two minutes, just until wilted.   Add salmon and cook for three minutes.