Instructions

1. Bring salmon filets out of refrigerator 15 minutes prior to cooking.
2. Season both sides with salt and pepper.
3. Heat a skillet to medium high heat.
4. Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
5. Cook salmon for 5 minutes on both sides.
6. Remove from pan and set aside.
7. Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
8. Add in onions and saute until translucent, about 2 minutes.
9. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
10. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
11. 接下来加入菠菜和saute until wilted down, about 2 minutes.
12. Pour in the coconut milk. Stir and simmer for 3-4 minutes.
13. Then add lemon juice and fresh basil. Stir to combine.
14. Place the salmon back in the pan and serve!