Creamy Tuscan Salmon

I’m absolutely in love with my Creamy Tuscan Chicken recipe. So much so, that I’d thought I would give it a revamp and create a Tuscan Salmon recipe for my seafood lovers out there. This recipe is super easy to whip up ,but looks as if you spent hours in the kitchen creating this edible masterpiece. 

Salmon

     I recommend using boneless and skinless cuts of salmon. The creamy sauce will definitely make picking through scales and fish bones a bit difficult. Before cooking, clean and trim your salmon to remove skin. Cut salmon into thick  filets to promote decreased cooking times and even cooking. 

Why should you use a cast iron skillet?

I recommend using a cast iron skillet for this recipe. While cast iron skillets aren’t the best for transmitting heat, they do retain heat extremely well. For this recipe, the cast iron is perfect for searing meat and creating thickened sauces.  To get a good seared piece of meat, you’ll want a good crust to form on the outside of the meat. You should avoid moving the meat unnecessarily. Meat that is moved prematurely, on an oiled cast iron, will stick to the pan. 

 Ingredients

When possible, I love using fresh herbs. Not only does it add a pop of color, but the fresh flavor intensity is unmatched. For this recipe I used fresh basil and oregano from my garden, however, if all you have is dried herbs on hand, no biggie. Dried herbs are more concentrated than fresh herbs. A general rule of thumb is 1 tablespoon of fresh would be equivalent  to 1 teaspoon of dried. If using dried herbs, use the following conversions:

• 1 tsp. dried basil 
• ¼ tsp. dried oregano

This recipe also calls for roasted red peppers. While I am a huge fan of fresh, jarred roasted red peppers are total life savers. I used Trader Joe’s jarred Fire Roasted Red Peppers. To make roasted red peppers at home, heat halved bell peppers for 15-20 minutes at 450. Red peppers are done when skin is darkened and the vegetable is softened. Super easy!

Tuscan Salmon Wine Pairing 

This creamy dish would pair wonderfully with a full-bodied and buttery Chardonnay. The oak flavors would really bring out the flavors of the fish. A nice Chenin Blanc would equally be a great pairing choice. This rich and creamy  seafood dish would be complemented by this highly acidic white wine.  For my red fans, a light bodied Pinot Noir would not overpower the creamy flavors of the Tuscan Salmon. In fact, the salmon could bring out great notes of vanilla and caramel in the Pinot Noir. 

Tried this recipe? What sides did you pair this flavorful entrée with? Leave your reviews in the comments below! Had an amazing spread and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.