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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 3 fillets of salmon,
  • 3 tsps Mediterranean seasoning
  • 1 tsp paprika
  • 1 tsp chipotle chilli flakes
  • 3 cloves of garlic, finely chopped
  • 200 ml tub of creme fraiche
  • 150 ml fish stock
  • 1 tbsp creamed coconut
  • a handful of Halkadiki olives
  • a handful of sun dried tomatoes
  • 1 tsp capers
  • a little freshly chopped parsley, dill or oregano
Creamy Mediterranean Salmon
Tuscan style salmon fillets with sun dried tomatoes and olives!
Creamy Mediterranean Salmon Creamy Mediterranean Salmon

One of my favourite ways to cook salmon, this screams Mediterranean! Tuscan, Greek and Sicilian influences, along with some herbs and spices create this creamy, dreamy dish! Perfect for entertaining or fabulous for a mid week family meal!

  1. Start with the salmon on a well greased grill pan or piece of foil, skin side down. Sprinkle each one with the dried herbs and spices, drizzle with olive oil and grill under a moderate heat, until the salmon has just cooked through
  2. In the meantime, melt a knob of butter in a wide bottomed pan and add in the garlic and then the creme fraiche, fish stock and creamed coconut. Stir well and reduce to a low heat
  3. Finally, add in the salmon, along with any cooking juices. Then add the olives, tomatoes and capers. Season well and let it all bubble on a low heat for a minute or two. Finish with the freshly chopped herbs
Creamy Mediterranean Salmon
Tuscan style salmon fillets with sun dried tomatoes and olives!
Creamy Mediterranean Salmon Creamy Mediterranean Salmon

One of my favourite ways to cook salmon, this screams Mediterranean! Tuscan, Greek and Sicilian influences, along with some herbs and spices create this creamy, dreamy dish! Perfect for entertaining or fabulous for a mid week family meal!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 3 fillets of salmon,
  • 3 tsps Mediterranean seasoning
  • 1 tsp paprika
  • 1 tsp chipotle chilli flakes
  • 3 cloves of garlic, finely chopped
  • 200 ml tub of creme fraiche
  • 150 ml fish stock
  • 1 tbsp creamed coconut
  • a handful of Halkadiki olives
  • a handful of sun dried tomatoes
  • 1 tsp capers
  • a little freshly chopped parsley, dill or oregano
  1. Start with the salmon on a well greased grill pan or piece of foil, skin side down. Sprinkle each one with the dried herbs and spices, drizzle with olive oil and grill under a moderate heat, until the salmon has just cooked through
  2. In the meantime, melt a knob of butter in a wide bottomed pan and add in the garlic and then the creme fraiche, fish stock and creamed coconut. Stir well and reduce to a low heat
  3. Finally, add in the salmon, along with any cooking juices. Then add the olives, tomatoes and capers. Season well and let it all bubble on a low heat for a minute or two. Finish with the freshly chopped herbs