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For the Salmon
For the white cream sauce
Heat 1 tbsp of olive oil in a large non-stick pan on medium-high heat.
Season the salmon fillets with salt.
When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 5 minutes.
Flip the salmon fillets to the other side (skin side down). Sear for another 5 minutes on medium heat until salmon is almost cooked and remove salmon from the pan.
For the white cream sauce:
In the same non-stick pan, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, mushrooms and tomatoes. Cook, stirring, for 1 minute.
Add fresh spinach, and continue cooking and stirring until the spinach wilts.
Add the cream and paprika to the vegetables and simmer for about 1 minute, stirring. Season with salt.
Putting it together:
Add cooked salmon to the skillet with the cream sauce.
Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through, serve it up.
To access Daniel’s full range of recipe’s please visit his website: https://www.daveynutrition.com/