Wed, 21 September 2022
INGREDIENTS
4x 140G salmon fillets (skin off)
200g raw king prawns
1 Onion peeled and diced
6 garlic cloves, peeled & crushed
150g sundried tomatoes in oil
85mil oil of dried tomatoes
Dried chili flakes
120ml white wine
200ml cream
100g parmesan cheese
Zest & juice 1 lemon
60g basil
Salt & pepper
100g baby spinach
METHOD
Heat 70ml of oil from sundried tomatoes in a skillet pan or frying pan or frying pan over a medium high heat. Season salmon fillets salt and pepper. When the pan is hot fry for 4-5 minutes on each side. Remove from the pan and set aside.
Season the prawns and fry on both sides for 2 minutes. We just want to seal the salmon and prawns we do not need to not cook them all the way through. Remove and set aside with salmon
Turn down the heat to a medium level. Add cream and bring to a simmer, stir every so often.
When the cream has reduced by half, add the parmesan and stie until it has melted. Season with salt and pepper and add in the lemon juice
Return the salmon back to the pan with the sauce, skin side down and cook for 8-10 minutes
Place the rest of the sundried tomatoes, basil, lemon zest in a blender, as a tablespoon of sundried tomato oil as blend into a paste
Add prawns back into the pan. Stir the basil and sundried tomato paste into the sauce and simmer for two minutes.
Add the shredded spinach and allow to cook for 30 seconds before removing from the heat. Serve with your choice of rice or pasta.
Sun, 11 May 2025
Chef: Simon O'Connell
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