"Simplicity is the ultimate sophistication" LdV

Saturday, 9 June 2018

TUSCANY SALMON (Saumon à la Toscane)

(Saumon à la Toscane) 

Easy and healthy! This recipe is my daughter's favorite and she does cook it by herself as well when her mother is busy flying...;) As usual, try to buy if possible fresh pasta as they are so quick to cook! I have taken Conchiglie this time because I could not find anything else, it is as simple as that... This family dish adores by all will be in no time I am sure, a classic at your table... 

Wine pairing : Cinque Terre (White) from Liguria.

A quick glance in your kitchen…

In your fridge
Cherry tomatoes
Fresh spinach
Crème fraîche
Fresh pasta  

In your cupboard
Olive oil 

Serves 4

4 salmon fillets
300g 10,58 oz of cherry tomatoes cut in half
150g 5,2 oz of fresh spinach
15cl 5 oz of single cream
350g 12,34 oz of fresh conchiglie pasta
Olive oil

Fry the salmon in a pan for a few minutes. Discard the skin. Set aside.
In the same pan, soften the tomatoes with the spinach in a little bit of olive oil for 5 minutes.
Add the cream and the salmon and cook under a low heat for 10 minutes.
5 minutes before the end, cook the pasta in boiling water for 5 minutes.
Serve the salmon with the conchiglie.

Saumon à la Toscane

Pour 4 personnes
4 filets de saumon
300g de tomates cerise coupées en deux
150g d’épinards frais
15cl de crème fraiche liquide
350g de pates conchiglie fraiches
Huile d’olive

Faites revenir quelques minutes le saumon à la poêle. Retirez la peau. Réservez.
Dans la même poêle, faites revenir les tomates avec les épinards dans un petit peu d’huile d’olive pendant 5 minutes.
Ajoutez la crème et le saumon et cuisez à feu doux pendant 10 minutes.
5 minutes avant la fin de la cuisson, cuisez les pates pendant 5 minutes dans de l’eau bouillante salée.
Servir le saumon avec les pates.

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