“Every time we open our mouths, people look into our minds.”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We went to Guthrie’s production of The Mousetrap last weekend, such a fun show… it was snowing when we came out!
RECIPE OF THE WEEK
This Tuscan salmon recipe somehow seems more springlike… cooked in a skillet rather than in the oven.
SKILLET TUSCAN SALMON
- 2 tablespoons extra-virgin olive oil
- 4 (6-ounce) salmon fillets, patted dry with paper towels
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil, plus more for garnish if desired
- Lemon wedges for serving, if desired
Heat oil in a large skillet over medium-high heat. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
Stir in heavy cream, Parmesan, and basil and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. Garnish with more basil and squeeze lemon wedges on top if desired.
