ALSO READ: Baked salmon with curried coconut

Christmas Day Special Creamy Tuscan Salmon

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

970

kcal

This Tuscan salmon recipe is so easy, quick to cook, and ready in under 20 minutes or less! Crispy and flaky salmon is smothered in a creamy garlic butter spinach and sun-dried tomato sauce. The creamy garlic sauce is restaurant-quality and keeps the salmon fillets tender and moist on the inside.

Ingredients

• 3 salmon fillets

• 2  teaspoons olive oil

• 2 tablespoons butter

• 5 cloves garlic, finely diced

• 1 small yellow onion, diced

• 1/3 cup (80ml) vegetable broth

• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

• 1 3/4 cups heavy cream

• Salt and pepper, to taste

• 3  cups baby spinach leaves

• 1/2 cup grated Parmesan

• 1 tablespoon fresh parsley, chopped

Directions

• To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
• In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 
• Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
• Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through. 
• Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

Notes

• Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.
• For more flavor, you can add a dash of white wine instead of using only vegetable broth.

The post Christmas Day Special Creamy Tuscan Salmon appeared first on RecipeWikki.

The History and Origin of Standing Rib Roast

The origins of the standing rib roast date back to England in the 18th century. During this period, large cuts of beef were a mark of luxury, often served at banquets and festive gatherings. The name “standing rib roast” comes from the way the meat is cooked — standing on the rib bones, which act as a natural roasting rack. This method not only enhances the flavor but also helps retain the juiciness of the meat.

As European settlers moved to America, they brought this culinary tradition with them. Over time, the dish gained popularity in the United States, especially during Christmas dinners. The term “prime rib” became widely used, though not all standing rib roasts come from USDA Prime-grade beef. Regardless of the grade, this cut remains a symbol of festive dining and is often the centerpiece of celebratory meals.

ALSO READ: Mushroom Stir-Fry: A Simple and Delicious Dish

Easy Standing Rib Roast: A Classic Feast Made Simple

Recipe by RecipeWikkiCourse: MainCuisine: American, UKDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

1

hour 

30

minutes

Calories

440

kcal

This prime rib roast is tender and juicy with a flavorsome garlic and black pepper crust that will impress your guests! A delicious centerpiece for your holiday meal.

Ingredients

• 1 (4 pound) rib roast 

• 2 tablespoons olive oil, or as needed

• ¼ cup sea salt

• 2 tablespoons freshly ground black pepper

• 2  cloves garlic, minced, or more to taste

Directions

• Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
• Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
• Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
• Remove from the oven and let beef rest for 10 to 20 minutes, then remove the foil and carve.

Notes

• Bone-In vs. Boneless:
  Bone-in roasts offer more flavor and act as a natural rack for even cooking. If you prefer boneless, adjust the cooking time slightly as boneless roasts cook faster.
• Resting is Essential:
  Never skip the resting period after cooking. This step ensures the juices redistribute, preventing them from spilling out when slicing.

The post Easy Standing Rib Roast: A Classic Feast Made Simple appeared first on RecipeWikki.