HomeLunchTuscan Salmon With Parmesan Cream Sauce Recipe

Tuscan Salmon With Parmesan Cream Sauce Recipe

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Tuscan Salmon With Parmesan Cream Sauce Recipe: A Culinary Delight

Indulge in the rich flavors of the Mediterranean with this exquisite Tuscan Salmon with Parmesan Cream Sauce recipe. Combining the succulence of salmon fillets with the creamy depth of Parmesan sauce, this dish is a true culinary delight that will transport your taste buds to the heart of Tuscany. In this article, we’ll guide you through the step-by-step process of creating this mouthwatering masterpiece.

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Table of Contents

  1. Introduction
  2. Gathering the Ingredients
  3. Preparing the Salmon Fillets
  4. Sautéing the Aromatic Base
  5. Creating the Parmesan Cream Sauce
  6. Pan-Searing the Salmon to Perfection
  7. Bringing It All Together
  8. Plating and Garnishing
  9. Tips for Flavor Perfection
  10. Wine Pairing Recommendations
  11. Frequently Asked Questions
  12. Access Now


Tuscan Salmon with Parmesan Cream Sauce is a marriage of Mediterranean and Italian flavors that brings sophistication to your dining table. The tender salmon, fragrant herbs, and luscious cream sauce unite to create a dish that’s perfect for special occasions or when you’re craving something truly extraordinary.

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Gathering the Ingredients

Before you embark on your culinary journey, make sure you have the following ingredients ready:

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  • Salmon fillets
  • Olive oil
  • Salt and black pepper
  • Garlic
  • Cherry tomatoes
  • Spinach leaves
  • Heavy cream
  • Parmesan cheese
  • Fresh basil leaves
  • Italian herbs (thyme, rosemary, oregano)
  • Lemon zest
  • Crushed red pepper flakes (optional)
  • Your preferred pasta or side dish

Preparing the Salmon Fillets

Begin by seasoning the salmon fillets with salt, black pepper, and a drizzle of olive oil. This simple seasoning enhances the natural flavors of the salmon.

Sautéing the Aromatic Base

In a hot skillet, sauté minced garlic until fragrant. Add cherry tomatoes and spinach leaves, allowing them to wilt and release their flavors. This aromatic base forms the foundation of the dish.

Creating the Parmesan Cream Sauce

Pour in heavy cream and grated Parmesan cheese, letting the mixture simmer until the cheese melts and the sauce becomes velvety. Stir in fresh basil leaves, Italian herbs, and a touch of lemon zest for brightness.

Pan-Searing the Salmon to Perfection

In a separate pan, sear the seasoned salmon fillets until they’re golden and crisp on the outside, while remaining tender and flaky on the inside.

Bringing It All Together

Place the seared salmon fillets onto the creamy Parmesan sauce, allowing them to absorb the flavors. The combination of the salmon’s richness and the sauce’s creaminess is a match made in culinary heaven.

Plating and Garnishing

Serve the Tuscan Salmon with Parmesan Cream Sauce over a bed of your chosen pasta or side dish. Garnish with extra basil leaves, a sprinkle of crushed red pepper flakes for a touch of heat, and a wedge of lemon for that final burst of citrusy freshness.

Tips for Flavor Perfection

  • Choose fresh and high-quality salmon fillets for the best taste and texture.
  • Experiment with different Italian herbs to tailor the flavor to your preference.
  • For added richness, sprinkle extra grated Parmesan cheese on top before serving.

Wine Pairing Recommendations

Pair this luxurious dish with a crisp and fruity white wine, such as a Chardonnay or Pinot Grigio. Their acidity will balance the creamy sauce and complement the salmon’s richness.

Frequently Asked Questions

1. Can I use frozen salmon fillets?

Fresh salmon is recommended for the best results, but you can use thawed frozen fillets as well. Ensure they’re properly thawed and patted dry before cooking.

2. Is the dish very rich?

The creaminess of the sauce is balanced by the freshness of the lemon zest and herbs, creating a harmonious blend of flavors.

3. Can I use a different type of fish?

Absolutely! This recipe works well with other flaky fish like cod or trout.

4. What pasta pairs well with this dish?

Pasta options like fettuccine, linguine, or penne are excellent choices to soak up the delectable sauce.

5. Can I make the sauce in advance?

While the sauce is best enjoyed fresh, you can prepare it slightly ahead of time and reheat gently before serving.

In conclusion, the Tuscan Salmon with Parmesan Cream Sauce recipe captures the essence of Mediterranean cuisine and brings it to your table. With a symphony of flavors and a touch of elegance, this dish is perfect for creating memorable dining experiences right in the comfort of your home.

Source: vikalinka.com

Yield: 16 doughnuts

Boston Cream Doughnuts

Boston Cream Doughnuts

Boston Cream Doughnuts are a delightful treat enjoyed by doughnut enthusiasts worldwide. Known for their decadent combination of fluffy dough, creamy filling, and rich chocolate glaze, these doughnuts offer a perfect balance of textures and flavors.

Prep Time 30 minutes
Cook Time 30 minutes


  • Yeast Doughnuts:
  • 2 packets (.25 oz) active dry yeast
  • 1/4 cup slightly warm water (100°F)
  • 1 1/4 cups milk, room temperature
  • 3 large eggs, room temperature
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6 tablespoons unsalted butter, soft
  • 1 tablespoon vanilla extract
  • 5 1/2 cups all-purpose flour*
  • 2 teaspoons salt
  • 12 cups corn oil (for frying)
  • Cream Filling:
  • 4 egg yolks
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 4 tablespoons cornstarch
  • 2 cups milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • Chocolate Glaze:
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 3-4 tablespoons water


  1. Pour yeast and warm water in a large bowl and mix until well combined.1
  2. Add milk and eggs. Beat to combine.2
  3. Add sugar, butter, vanilla, 3 cups of flour, and salt. Mix until dough is smooth.3
  4. Add remaining flour and mix until dough is elastic and no longer sticks to sides of bowl. Total mixing time will be about 10 minutes at medium speed.4
  5. Leave dough in bowl, cover with plastic wrap and a kitchen towel.5
  6. Allow it to rest in a warm place until it has doubled in size, about 45 to 60 minutes.6
  7. Meanwhile, prepare filling. Pour egg yolks in a medium-sized bowl and slowly whisk them together.7
  8. Set egg yolks aside.8
  9. Add sugar, cornstarch, and milk to a medium saucepan and whisk until smooth.9
  10. Stirring continuously, cook milk mixture over medium heat until it has thickened.10
  11. Let it bubble and simmer for 2 minutes while whisking.11
  12. Remove from heat and add a bit of warm milk mixture to egg yolks to temper egg yolks.12
  13. Pour egg mixture into warm milk saucepan and place it back on heat.13
  14. Bring to a light boil for about 2 minutes, stirring continuously. 14
  15. Remove from heat, add butter, and vanilla while stirring. Once smooth, pour into a clean bowl.15
  16. Cover filling with clear plastic wrap and press it against top. (This will prevent a film from forming on the top.) Chill in refrigerator until cold.16
  17. Remove plastic wrap and towel from dough, and punch dough down. Cover and allow to rest for 15 minutes.17
  18. On a lightly floured surface, roll dough to a thickness of 1/2-inch.18
  19. Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel. DON’T cut out a middle doughnut hole.19
  20. Cover with a kitchen towel or paper towel and let rise about 30 minutes.20
  21. Meanwhile pour frying oil in a deep pan and heat to 325°F - 330°F.21
  22. Lift each doughnut gently off towel and carefully and gently place in oil.22
  23. Cook in batches of 2 or 3 at a time.23
  24. Cook on each side until golden in color,1-2 minutes per side.24
  25. Lift out of oil with a slotted spoon and drain on a wire rack or cookie sheet fitted with paper towels.25
  26. Let doughnuts come to room temperature before filling and glazing.26
  27. Once cool, fill doughnuts with filling. Use a chopstick to poke a hole into side of doughnut. Wiggle chopstick around center of doughnut to make room for filling.27
  28. Use a piping bag filled with chilled filling and fill each doughnut.28
  29. To make glaze, in a medium bowl, whisk together powdered sugar, cocoa powder, and salt.29
  30. Slowly add water 1 tablespoon as a time, stirring after each addition until a chocolate glaze forms.30
  31. Dip tops of doughnuts into chocolate glaze. Tap off excess glaze and place on a wire rack for glaze to dry.
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