Salmon in rose sauce
I came up with this recipe as a break from my family's usual salmon dish. As the saying goes, variety is the spice of life. In this case, it's also really tasty.
Salmon in rose sauce
I came up with this recipe as a break from my family's usual salmon dish. As the saying goes, variety is the spice of life. In this case, it's also really tasty.
Cooking Instructions
- 1
Add a splash of extra virgin olive oil and a small pat of butter to a large nonstick pan on medium heat. Season the salmon with salt and pepper and lay the fillets in the pan skin-side down. Sear for 4 minutes then flip over and sear another 4 minutes. Remove the salmon to a plate, skin-side up.
- 2
Using the same pan, saute the shallots for 1 minute. Add the tomato paste and continue frying for 2 minutes. Add the garlic and fry another 1 minute.
- 3
Turn the heat down to medium-low and stir the cream into the pan. Make a slurry by mixing the cornstarch with a splash of water. Once the sauce reaches a low simmer, whisk in the slurry. Let simmer a minute, then check the seasoning and add salt and pepper as needed.
- 4
Carefully peel the skin off the salmon fillets and lay them back in the pan with the sauce. Sprinkle in the cherry tomatoes and let cook 1 more minute. Garnish with chopped fresh herbs.
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