Buy all ingredients right below the recipe
INGREDIENTS
- 1 small onion
- 3 cloves garlic
- 300 ml vegetable stock
- 100 g cherry tomatoes
- 1 handful baby spinach
- 1 tablespoon ghee
- 1 tablespoon rapeseed oil
- Fresh basil for serving
- Salt
- Pepper
- 400 g Fjoru salmon
- 100 ml Miil whipping cream
- 1 tablespoon Kitchin tomato paste
INGREDIENTS FOR THE SIDE DISH
- Roasted potatoes
- Pasta
PREPARATION
- 1Heat a pan, and once hot, add the oil and let it warm for a few seconds. As soon as it's hot, place the salmon fillets in it to sear both sides until golden brown. Remove the seared salmon from the pan - it might not be fully cooked through yet - and add the ghee. Once melted, add the chopped onion and let it brown, then add the garlic slices and continue to sauté.
- 2Add the halved cherry tomatoes to the pan and continue to heat for two minutes until the tomatoes soften, then stir in one tablespoon of tomato paste and continue to sauté for about one minute, stirring constantly. Pour in the stock and cream, season with salt and pepper, and stir until smooth.
- 3Return the salmon fillets to the sauce and let it simmer gently until the sauce is thick and velvety and the salmon is fully cooked through - this will take a few minutes. Finally, stir the baby spinach into the sauce, and you can also add finely chopped basil. Serve with pasta or roasted potatoes.
