2 November, 2020
Creamy Salmon Scampi
Posted in : Fish and Seafood on by : therecipebum
Creamy Salmon Scampi
Servings 4
Ingredients
- 3 Tbsp EVOO + more for brushing skillet
- 4 Slices Country Bread 1/2" thick
- 4 Cloves Garlic Finely Chopped
- 1 Clove Garlic Crushed
- Kosher Salt
- Freshly Ground Pepper
- 4 6 Oz Skinless Salmon Fillets
- 3 Tbsp Unsalted Butter
- 1/4 tsp Crushed Red Pepper Flakes
- 1/2 Cup Dry White Wine
- 1 Tbsp Lemon Juice
- 1/2 Cup Heavy Cream
- 1/4 Cup Fresh Flat Leafed Parsley Chopped
Instructions
- Heat a large non stick skillet over medium low heat and brush lightly with Olive Oil.
- Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes.
- Flip and toast the other side, 2-3 minutes.
- While still hot, rub one side of the slices with the crushed garlic and brush with 1 Tbsp of the Olive Oil.
- Season lightly with Salt and Pepper and set aside.
- Wipe the skillet clean with a paper towel.
- Heat 1 Tbsp Olive Oil in skillet over medium-high heat.
- Pat the Salmon dry and season on both sides with Salt and Pepper.
- When the oil is hot, add the Salmon, flesh side down, and sear until well browned, 2-3 minutes.
- Flip and cook until the Salmon is cooked through, 2-3 minutes more depending on thickness.
- Remove to a plate and wipe the skillet clean with a paper towel.
- Heat the skillet over medium heat. Add the remining 1 Tbsp Olive Oil and the Butter.
- When the Butter is melted, add the chopped Garlic and Red Pepper Flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn.
- Add the Wine and Lemon Juice and bring to a boil, cook, stirring until reduced by half, 1-2 minutes.
- Add the Cream and simmer, stirring until slightly thickened, 1-2 minutes.
- Return the Salmon to the skillet and simmer just to heat through, 1-2 minutes.
- Stir in the Parsley and serve in wide shallow bowls with the Garlic Toast.