Salmon with Creamy Garlic Florentine Sauce and seared Scallops
Seared salmon with a creamy Florentino sauce is a dish that combines elements from both Italian and seafood cuisine. The term “Florentino” often refers to dishes that are prepared in the style of Florence, Italy, typically featuring ingredients like spinach, cream, and cheese. The dish likely draws inspiration from the classic Italian “Florentine” style, which often highlights the use of fresh greens, particularly spinach, sautéed with garlic and sometimes enriched with cream. This style of cooking is appreciated for its rich flavors and the way it complements proteins like fish. Salmon, being a popular fish due to its rich flavor and health benefits, marries well with the creamy, spinach-based sauce. The searing process adds a crispy texture to the fish, enhancing the overall dish. In summary, the origin of seared salmon with a creamy Florentino sauce is a fusion of Italian culinary traditions emphasizing fresh greens and cream, paired with a beloved seafood choice.
For the Salmon and Scallops
4 salmon fillets (about 6 oz each)
6 Sea Scallops
Sea salt and pepper to taste
2 tablespoons olive oil
Tone’s Rosemary, garlic seasoning
For the Creamy Florentine Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup sliced grape tomatoes
1 cup sliced mushrooms
Sea salt and pepper to taste
Fresh lemon juice (optional, for serving)
Fresh parsley, (for garnish)
Instructions
Season the salmon fillets with Tone’s rosemary, garlic seasoning, sea salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
Add sea scallops in the same skillet and sear for 2-3 minutes on each side or until golden brown. Remove the scallops from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped onion, mushrooms and sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
Add the chopped spinach, sliced grape tomatoes, sun-dried tomatoes and cook for another 2-3 minutes until the spinach is wilted.
Season the sauce with sea salt and pepper to taste.
Place the pan-seared salmon fillets and scallops on plates and spoon the creamy Florentine sauce over the top. Garnish with fresh parsley and a squeeze of fresh lemon juice if desired. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Salmon with a Creamy Garlic Florentine Sauce