Tuscan Salmon Tarifi

Malzemeler

• 4 (5 ounce) salmon filets, see noteSalt and pepper to taste1 Tablespoons olive oil1 Tablespoon unsalted butter2 or 3 short rosemary sprigs, plus more for garnish1/3 cup chopped prosciutto1 green onion, finely chopped1 to 2 garlic cloves, mincedPinch red pepper flakes, or to tasteZest of half a lemon1/2 cup dry white wine1 cup cherry tomato halves1 package (10 ounces) fresh spinach, torn1/2 cup heavy creamAdditional olive oil for drizzling, if desiredLemon slices, to tasteLightly toasted pine nuts, optional

Hazırlanışı

1. Pat salmon filets dry with paper towels and season both sides with salt and pepper.
2. Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.
3. Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 1/2 inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 degrees F (63 degrees C). Remove from the skillet, and keep warm.
4. To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.
5. Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.
6. Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.
7. Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.

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