Tuscan salmon

Ingredients

• Pink salmon

  Fish, raw

  32 oz or 907g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  6 cloves, minced or 18g

• Onions

  Raw

  1 small or 70g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Sundried Tomatoes

  Farro

  ¼ cup dry or 50g

• Pea Milk, Unsweetened

  Ripple

  8 fl oz or 100g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Spinach

  Raw

  4 cup or 120g

• Cornstarch

  1 tsp or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine and add the sun dried tomatoes.
3. Reduce heat to low heat, add cream and pea milk, and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.
4. Combine cornstarch and water and stir slurry into sauce. Add spinach and allow to wilt. Stir the mixture through until the sauce thickens.
5. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.