INGREDIENTES / INGREDIENTS
4 salmon filets
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 shallot, thinly sliced
3 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
1 cup cream
3/4 cup white wine
1/3 cup water, if needed
1/2 cup grated parmesan cheese
3 cups fresh baby spinach
juice from 1 lemon
2 teaspoons of fresh black pepper
1 tablespoon chopped fresh chives, plus more for serving
PREPARATION
In a large skillet over medium-high heat, heat up olive oil unit the oil shimmers. Salt and pepper salmon fillets before adding skin side down. Cook for 2-3 minutes until the skin is crispy. Turn the salmon over and grill another 3-4 minutes, Remove from the skillet.
In the same skillet add the butter once melted add shallots and cook for 2-3 minutes before adding garlic and cook until fragrant, around 2 minutes, add the crushed red pepper flakes, white wine and cook 3-4 minutes before adding the cream, salt and pepper.
Turn the heat down to medium and simmer stirring constantly until smooth and creamy. Add parmesan cheese and spinach and cook until the spinach is wilted around 3-5 minutes.
Stir in the lemon juice and chives before returning the salmon to the skillet, Cook a few minutes to warm up the salmon or ensure is cooked to your preference. If the sauce is too thick you can add some water to thin it out.
Plate the salmon and then spoon over the sauce and spinach. Sprinkle over cut fresh chives.
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