Here’s a committed cook who knows her weeknight dinners.
I used to be an extremely picky eater, and fish dishes were one of my mortal enemies. I didn’t wanna eat ’em, I didn’t wanna smell ’em, I didn’t want anything to do with them. That completely changed the first time my sister made a salmon dish for me. I dunno if it was the salmon itself, the miso she prepared it with, or just the fact that it was her making it for me, but suddenly, fish was delish. Nowadays, I love salmon. I’ll just heat a little up on the stove and eat it with some pesto. Of course, you can only eat salmon with pesto and nothing else so many times before it gets boring, which is why it’s great that there’s folks like Anna Chwistek out there who know how to really spice things up.
Anna, a passionate cook based out of Belgium, runs Serving Dumplings, a blog dedicate to weeknight dinners that are fantastic, easy, and fantastically easy. Every recipe Anna posts features both detailed written instructions and in-depth how-to videos for everyone to learn and follow along in the best way they can. Anna’s recipes are so well-regarded, Serving Dumplings even won the 2019 Saveur Award for Most Inspired Weeknight Dinners.
If you’re hungry for more info, here’s one of Anna’s delicious salmon recipes: pan-seared Creamy Tomato Salmon, served with Chorizo. “This 30-minute dish is the perfect solution for an easy dinner,” Anna said about her recipe. “It’s hearty and begs to be served with crusty bread or a side salad. What’s even better is that it comes together in one single skillet.”
- 4 salmon fillets, skin removed
- 100 g (3 1/2 ounce) spicy spanish chorizo sausage, finely chopped
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 250 ml (1 cup) tomato sauce
- 200 ml (3/4 cup) light cream
- 40 g (1.3 ounce) grated parmezan
- 120 g (4.3 ounce) semi sun-dried tomatoes
- 1 tsp chili flakes
- 2 tbsp fresh chopped oregano
- salt + black pepper
- Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.
- Pat the salmon fillets dry with a paper towel and season all over with salt and pepper. Add to the same pan and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
In the same skillet, add shallot and garlic, cook until softened, about 2 minutes. Add tomato sauce and bring to a simmer, allow to cook for 5 minutes.
- Stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. Season with salt, pepper and chili flakes. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.
- Serve topped with fresh oregano and crispy chorizo. Enjoy!