Salmon in a Creamy Sun-dried Tomato Sauce

Ingredients

4-6 salmon fillets, skins removed

3 tbsps butter

1/2 cup sun-dried tomatoes (not in oil)

3 garlic cloves, minced

1 small onion, diced

1/2 cup Rosé or white wine

1 cup whole milk

3/4 cup heavy whipping cream

2 tsps cornstarch

1/2 cup Parmesan cheese, finely grated

1/4 tsp red pepper

fresh basil

salt and pepper to taste

Directions

In a large skillet, melt 3 tbsp or butter over medium heat. Once butter is hot, place salmon flesh side down. Cook 2-3 minutes per side, depending on size of fillets, or until cooked to your liking. Remove from pan and set aside.

To the same skillet, add 1 tbsp olive oil. Once hot, add in onions and cook until translucent - about 2-3 minutes. Add garlic and sundried tomatoes and cook an additional 1-2 minutes. Add in Rosé and cook until wine has evaporated.

In a small bowl, whisk together milk, heavy whipping, and cornstarch. Add mixture to skillet. Bring to a simmer then reduce heat until sauce thickens. Add in Parmesan cheese and red pepper. Stir until melted and combined. Add salmon fillets and cook about 5 minutes or until salmon is rewarmed.