Pan-Seared Salmon Florentine Creamy (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets, skin off
02 -
¼ tsp salt
03 -
¼ tsp red chili flakes
04 -
2 tbsp vegetable oil
→ For the Florentine Sauce
05 -
1 onion, finely chopped
06 -
1 tbsp minced garlic
07 -
0.5 lbs (250 g) sliced mushrooms
08 -
1 ¼ cups half & half
09 -
1 tbsp cornstarch
10 -
2 tbsp grated Parmesan cheese
11 -
7 oz (200 g) baby spinach
12 -
¼ tsp red chili flakes
13 -
1 tbsp lemon juice
14 -
Salt, to taste
# Instructions:
01 -
Heat vegetable oil in a large non-stick pan over medium-high heat.
02 -
Season salmon fillets with salt and red chili flakes. Sear for about 5 minutes per side or until cooked through. Transfer to a plate.
03 -
In the same pan, sauté onion until translucent, then add garlic and cook until fragrant.
04 -
Add mushrooms and cook until browned.
05 -
Dissolve cornstarch in half & half, then pour into the pan. Add Parmesan cheese, bring to a gentle simmer, and cook until the sauce thickens slightly.
06 -
Add baby spinach and allow it to wilt.
07 -
Season the sauce with salt, red chili flakes, and lemon juice. Stir well.
08 -
Return the salmon to the pan. Serve immediately with steamed broccoli or roasted asparagus.