Tuscan Butter Salmon

Tuscan Butter Salmon takes 35 min and makes 4 servings, each 780 kcal with 34 g protein. Intermediate level, 16 ingredients.

Recipe by @homechefgeoff, adapted and measured by Cookpath.

  • 35 mintotal
  • Intermediatelevel
  • 780kcal a serving
  • 34 gprotein
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Tuscan Butter Salmon

What it is

Pan fried salmon in a golden sauce of sun-dried tomatoes, garlic, white wine, cream, paprika and parmesan, with spinach, basil and lemon.

Method

Tips from the cook

  • Use chicken stock instead of white wine if you do not want alcohol.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

White Asparagus Hollandaise20 min · 420 kcalCreamy Radish Salad10 min · 70 kcal

Swaps

Out of something, or cooking around an allergy. Each swap was checked against a source.

Salmon fillets0 option
    Butter2 options
    • Vegan/dairy-free butter block 1:1 by weight

      Soft tub margarine fails in pastry and cheesecake base.

    • Olive oil use about 3/4 as much by volume

      Not for creaming or pastry; base goes oily.

    Onion2 options
    • Leek, white and light-green part 1:1 by volume

      Still an allium; raw dishes.

    • Fennel bulb, finely diced 1:1 by volume

      Sweet aniseed note; raw dishes.

    White wine1 option
    • Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume

      Less complexity.

      Still contains celery.

    Heavy cream2 options
    • Oat cooking cream (GF-labelled) or soy cream 1:1

      Does not whip.

      Still contains soy.

    • Coconut cream (top layer of can) 1:1

      Coconut flavour.

    Parmesan2 options
    • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

      Grana Padano is not suitable for egg-free (lysozyme from egg).

      Still contains dairy.

    • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

      Does not melt; less sharp.

    Serve it with

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