Salmon casserole from Tuscany

Salmon is perhaps not typical Tuscany but this salmon casserole have Tuscany flavors which brings you back to those cypress covered hills.

4 salmon filet (4 times 100 g)

2 table spoons oil

1 table spoon butter

4 garlic cloves

1 onion

4 table spoons white wine

100 g cherry tomatoes

2 dl double cream

2 dl water

2 tea spoons tomato paste

salt and pepper

1 dl grated parmesan

100 g fresh spinach

1 tea spoon corn flour, starch

15 g fresh basil

Heat up the oil in a frying pan. Fry the salmon for 5 minutes on each side. Pick up the salmon and place on a plate. Peel and cut the garlic and the onion. Fry in the butter in the same pan you fried the salmon. Add the wine. Fry for a few minutes and then add the cream, water and tomato paste. Salt and pepper. Let boil for 5 minutes. Add the parmesan cheese and the spinach. Add the corn starch mixed with a little water. Let the sauce boil until thicken. Add the salmon and the basil and boil for another few minutes. Serve with pasta or rice.