Ingredients
Creamy Tuscan salmon with spinach and sun-dried tomatoes
- 4 fresh salmon fillets, skin on
- 100 g Parmesan cheese, in 3cm pieces
- 5 garlic cloves
- 1 brown onion, halved
- 150 g sun-dried tomatoes, drained
- 20 g extra virgin olive oil, (or oil from tomatoes)
- 50 g Butter
- 1 tablespoon Vegetable stock paste
- 350 g pure cream
- 6 stalk silverbeet, fresh, finely sliced
- 2 sprigs fresh basil leaves, chopped
- 2 sprig fresh parsley leaves, chopped
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grate Parmesan cheese, 5 seconds/speed 8, then set aside in a large jug.
- Place onion, garlic and tomatoes into bowl and chop 3 seconds/speed 6. Scrape down sides.
Add olive oil and butter, then sautee 5 minutes/120 degrees/speed 2. - Meanwhile, chop your choice of vegetables (carrots, broccoli, squash etc) and place into Varoma.
Chop spinach, basil and parsley. - Add cream, parmesan and stock paste to Thermomix bowl and mix 5 seconds/speed 3. Set cream sauce aside in a large jug (re-use the Parmesan jug if preferred).
- Without washing Thermomix bowl, add 500g water, and steam vegetables in Varoma for 20 minutes/Varoma/speed 2.
- Meanwhile, heat a large heavy-based pan on the stove with a small amount of olive oil.
About 10 minutes into the Varoma cooking time, place salmon into pan, skin side down, season with salt and pepper to taste, and sear until crisp.
Reduce heat to very low.
Place chopped spinach and herbs into pan and cover with cream sauce.
Simmer, until salmon is cooked to your liking and spinach is wilted. - Serve salmon and sauce with steamed vegetables on the side.
Creamy Tuscan salmon with spinach and sun-dried tomatoes
Tip
Salmon can also be steamed, using the top tray of the Varoma.
If steaming, cook cream sauce for 10 minutes/100 degrees/speed 2 after Step 4, then set aside with chopped spinach and herbs in a ThermoServer, while you steam the vegetables and salmon.
To ensure salmon does not over-cook, add to Varoma top tray for final 10 minutes of the 20-minute cooking time.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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