Lactose Free Tuscan Cream Sauce on Salmon
Chef Terri, a classically trained graduate of the School of Culinary Arts, exclusively utilizes fresh, hormone-free natural ingredients in her culinary creations. Her culinary prowess has earned her recognition, including appearances on Food Network’s Chopped. As an Executive Chef based in Kansas City, she brings her passion for quality ingredients and culinary expertise to every dish she prepares.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
23 Minutes -
Servings
2–4
Ingredients
Tuscan Cream Sauce
- 1 quart Hiland Dairy Lactose Free Milk
- 1/2 cup Chicken broth
- 2 Tbsp flour
- 1 Tbsp Italian seasoning
- 1 Tbsp Old Bay seasoning
- 2 tsp Onion powder
- 1 Tbsp Minced or roasted garlic
- 1 cup sundried tomatoes
- 1 cup chopped spinach
- Salt
- Coarse pepper
Salmon
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- Freshly ground black pepper
- 1 tsp Italian seasoning
- 2–4 salmon filets (6 oz)
Directions
Tuscan Cream Sauce
- Add all ingredients except tomatoes and spinach to pot.
- Let simmer on medium low for 10 minutes or until it begins to thicken.
- Once thickened add spinach.
- Once spinach cooks add tomatoes. Remove from heat.
Salmon
- Season salmon with salt, pepper and Italian seasoning.
- Heat oil in a 12-inch nonstick skillet on med high heat until hot.
- Place the salmon in hot skillet skin side down for about 4 minutes.
- Carefully turn over the filets and reduce heat to medium.
- Continue cooking 4-5 minutes. If you want the skin removed this is where you can remove it. Test to make sure filet is flaky.
- Remove from skillet and place on plates.
- Top with Tuscan Sauce.
- Garnish with chopped parsley or micro greens. Add a green vegetable make it a meal!
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