Creamy Tuscan Salmon Recipe (2024)

FAQs

What is Tuscan cream sauce made of? ›

It's full of garlic, butter, seasoning, and most importantly, heavy cream. — The mix-ins. We added cherry tomatoes and spinach to our skillet (like we do in most of our Tuscan-inspired recipes), but you can add even more additions if you have them on hand, or swap out the cherry tomatoes for sun-dried tomatoes.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Typically, oily fish like salmon is paired with white wines, but this medium-bodied Pinot Noir has the subtlety to pair with fish, while also maintaining the body to carry through creamy tomato sauces. Because of the diversity of this wine, it does a great job in reinforcing the dichotomy in this Tuscan salmon dish.

Alfredo-- butter, cream and freshly grated cheese served with fettuccine; Amatricana-- sauce of fresh tomatoes, chopped bacon, onion and garlic, served with grated Pecorino Romano cheese; Bolognese-- rich meat sauce flavored with chicken livers, wine, vegetables and nutmeg.

King (Chinook)

There's a reason this species is at the top of the list and earned itself the royal moniker: King salmon is considered by many to be the best salmon money can buy. It's rich, high in fat, and big.

Poaching salmon fillets in milk helps to keep the fish moist and tender while imparting a subtle creamy flavor to the salmon. The milk also helps to mellow out any fishy taste, making it more appealing to those who are sensitive to the strong flavor of fish.

Before cooking, soak the fish in milk for 20 minutes

What's left behind is sweet-smelling, brighter flesh with clean flavor.

Marinating salmon can add additional flavor and help the fish stay moist during cooking. Most marinades include an acidic element like lemon or vinegar which add a pleasant tanginess to the fish. Salmon is considered by some to be a "fishy" tasting fish because it is firm and high in fat.

What alcohol goes best with salmon? ›

Dubbed the "king of fish," salmon is the one fish that pairs well with red and white wine and everything in between. And by everything in between, I mean wheat beers, Belgian ales, stouts or Saisons, junmai sake or crisp ciders. Salmon is wonderful whether baked, cured, grilled, poached, roasted, smoked or sushi.

It also goes especially well with fatty fish such as salmon, tuna, or mackerel. Wine lovers also consider Montepulciano wine the perfect partner for pizza, especially pies topped with sausage or pepperoni.

The Tuscan flavor profile includes herbs such as rosemary, basil, parsley, thyme and marjoram. Aromatics like onion, garlic, red bell pepper and spicy red pepper flakes along with cracked black pepper. Lemon and citrus play a large part in the Tuscan flavor so lemon zest and lemon crystals make an appearance as well.

Garlic, chicken stock, flour, milk. None of them are really needed to make a full flavour cream sauce for any types of pasta. No need to build more suspense though. Truth is all you need is cream, freshly grated parmesan cheese and a pinch of salt.

Tuscan cooking is characterized by having simple food, not covered in heavy sauces. Cooking is done with olive oil (not butter, as is used further north.) Olive oil is used as a salad dressing, is poured over bread and is used in soups and stews. Beans are a staple.

Different areas of Italy include different ingredients to the tomato sauce they make. In northern Italy, where the area of Tuscany is located, they include a mixture of vegetables to add extra flavour to their tomato sauce. This mixture is called a soffritto.