CREAMY TUSCAN SALMON
Adapted from Cafe Delites

2 teaspoons olive oil
4 salmon fillets, skin on
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
½ cup dry white wine (or chicken stock)
5 ounces jarred sun-dried tomatoes, drained
1 cup heavy cream
¾ cup whole milk
Salt and pepper to taste
3 tablespoons capers
3 cups fresh spinach leaves
½ cup fresh grated parmesan cheese
Minced fresh parsley for garnish

Heat the oil in a skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper. Sear the salmon skin-side down first, gently pressing fish flat to get a good sear. Cook skin-side down for 4 minutes; gently turn over and cook for 1-2 minutes or until fish is cooked and flaky. Transfer to a plate or tray and cover loosely with foil. Melt the butter in the pan and saute the onion until tender. Then stir in the garlic; stirring until it becomes fragrant. Stir in the white wine to deglaze the pan. Add the tomatoes and capers; cook and stir for 1 minute. Reduce the heat and stir in the heavy cream and milk plus salt and pepper to taste. Allow to simmer for several minutes. Stir in grated parmesan; taste for seasonings. Stir in the spinach allowing it to wilt for about 2 minutes. Add the salmon filets back into the pan, spoon the sauce over each filet. And serve alone or with pasta or rice. Garnish with parsley.