Ingredients:

• 4 Salmon fillets

• 1 medium-sized onion, sliced

• 4 cloves of garlic, sliced

• 200ml cooking cream

• 6 sun dried tomatoes, finely chopped / blitz to a chunky paste in a food processor

• 1/2 cup water

• Salt and pepper

• Olive oil for cooking

Method: 

1. First, prep the Salmon fillets. I would suggest patting them dry with a paper kitchen towel to remove all moisture / water after you’ve rinsed them. This is also to prevent (or reduce) oil splatter when pan frying.

2. Season the salmon fillets with salt and pepper. Pan fry skin side down first. Once cooked on both sides, remove and set aside.

3. Using the same pan, add oil (if necessary) and the sliced onions - sauté till soft. Add the sliced garlic and cook till fragrant.

4. Add the cooking cream and the chopped sun dried tomato / sun dried tomato paste. If there were bits of Salmon stuck to the pan, the cream will help deglaze the pan. Add water to thin your creamy sauce to a desired consistency. Bring to a gentle simmer and season to taste.

5. Return the pan fried fillets to the creamy sauce and let it cook for about 5-6 minutes.

I’m serving this creamy dish with buttery mashed potatoes and wilted Kale.

Notes:
1. If you’d like to add grated cheese (parmesan / cheddar) to the dish, you can. Add this when the sauce is simmering before adding the fillets.
2. Best to use Salmon fillets with its skin removed (in any gravy dish) to avoid “jelly” like soggy skin.