Citrus Tuscan Salmon

ARE YOU LOOKING for an easy Holiday dinner???

Yepee!!! I got one for you, not only is this salmon dinner easy it’s delicious, quick and EASY!!!

Rich and creamy , crisp on the outside, flaky and juicy on the inside, restaurant quality

pan seared salmon you cook at home!!!

It can be on your table in 30 minutes or less, making it quick enough for busy week day meals,

and fancy enough for Saturday night dinners at home with friends.

I used roasted artichokes in olive oil, artichokes in water work, be sure to drain them first.

The other thing about salmon, don’t over cook it, it should be flaky and be sure to use a big enough saute pan

so the fish isn’t crowded or the salmon wouldn’t be seared, it will be more like boiled YUCK!!!! Season the salmon

just before cooking to prevent the salt from drawing out the moisture in the fish. Leave the juices in the pan,

that’s where the flavor is. In the restaurant we use white wine to de glaze the pan, at home I use chicken stock.

Salmon is great on it’s own, but when you add a creamy lemon sauce you get a super delicious dinner, your guest

will think took hours to prepare.

They won’t believe that this restaurant style salmon recipe comes together in less than 30 minutes.

This recipe is as easy as a throw-together plain pasta dish. Actually cook up some linguine el dente,

it’s prefect served along side of the salmon, or toss the pasta in the creamy, citrus sauce for a complete

dinner. This salmon dinner will look elegant on your table, when served in these beautiful white dinner plates 

food looks good on white plates, that’s the color we use at the restaurant.

If you make this  delicious salmon dinner ,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lbs. salmon fillet cut into 4 fillets

3 cups fresh chopped spinach

1  cup chopped artichoke hearts

1 cup heavy cream

1 cup chicken broth

1/4 cup lemon juice

1/4 cup orange juice

2 tablespoons each orange and  lemon  rest

1/2 cup chopped sun dried tomatoes

2 tablespoons garlic

1 tablespoon each Italian parsley, thyme and papirika

2 tablespoons each olive oil and butter

Salt and pepper to taste

Instruction

Heat  oil and butter in a large skillet

Season salmon with salt and pepper

When the oil and butter are smoking hot add salmon fillets

Sear fish three minutes per side

Remove fish

Add garlic and sweat until translucent

Deglaze pan with chicken stock

Add rest of liquid ingredients cream, orange and  lemon juice

Lower heat simmer 10 minutes covered

Add spinach, artichoke hearts and sun dried tomatoes

Simmer 5 minutes more

Return salmon to pan just to heat through

Serve topped with lemon cream sauce

Add salt and pepper according to your taste