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Tuscan Salmon with King Prawns

Wed, 21 September 2022

Tuscan Salmon with King Prawns

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 

  1. 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. 

  2. 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 

  3. Turn down the heat to a medium level. Add cream and bring to a simmer, stir every so often.  

  4. 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 

  5. Return the salmon back to the pan with the sauce, skin side down and cook for 8-10 minutes 

  6. 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 

  7. Add prawns back into the pan. Stir the basil and sundried tomato paste into the sauce and simmer for two minutes. 

  8.  Add the shredded spinach and allow to cook for 30 seconds before removing from the heat. Serve with your choice of rice or pasta. 

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