Salmon with Sun-dried Tomatoes and Spinach

I added a new recipe section to my site because I never remember how I made something. Documenting the process right after cooking while it's still hot.

• Package of Salmon from Costco
• Evaporated Milk or Heavy Cream (1 can / 1 cup)
• Chicken Stock (1/2 cup)
• White Wine (1/4 to 1/2 cup for deglazing)
• Unsalted Butter (2 tablespoons)
• Garlic (as much as I'm in the mood for!)
• Half large onion or whole small onion, chopped
• Sun Dried Tomatoes (chopped, up to 1 cup, plus some of the oil)
• Black Olives (sliced, 1/2 cup)
• A lot of spinach, sliced thin (about 4 cups)
• Spices:
  • Caldo de Pollo (about 1 teaspoon)
  • Crushed Red Pepper (as hot as I want it)
  • Chipotle or whatever spice I have on hand (1/2 to 3/4 tsp)
  • White Pepper (1/2 tsp)
  • Granulated / powdered garlic (1/2 tsp or more)
  • Salt and black pepper (Kinder's "The Blend")

Used evaporated milk instead of heavy cream because that's what was in the pantry — works surprisingly great and doesn't curdle.

Note on measurements: Measurements are not exact science here. I don't use measuring tools — I just kind of eye it and feel it.

1. Heat up skillet on medium heat (used cast iron this time).
2. When hot enough, lower heat one step under medium.
3. Add olive oil to coat the pan.
4. Add salmon skin-side down. Cook for 3–4 minutes while seasoning top of fish.
5. Flip salmon over and cook for about 2–3 minutes. Peel off the skin (if the skin sticks, flip it back for another 30 seconds). Center should still look raw — that's good, it will finish later.
6. Set aside the skin on a plate, then cook the skins in the pan until crispy to make salmon chips!
7. Remove salmon fillets to a warm plate and lightly season the naked fish.
8. Add a tiny splash more oil to the pan if needed.
9. Pour in white wine to deglaze, scraping up all the tasty browned bits.
10. Add 2 tablespoons of butter and let it melt.
11. Add minced garlic and chopped onion; sauté until it smells great (about 5 minutes).
12. Add sundried tomatoes and a spoonful of the sundried tomato oil.
13. Add sliced olives and stir everything up.
14. Add Caldo de Pollo chicken bouillon and 1/2 cup chicken stock.
15. Pour in the whole can of evaporated milk (or heavy cream).
16. Let it simmer and reduce for about 10 minutes until thickened.
17. Season with salt and pepper as needed.
18. Stir in about 75% of the chopped spinach and cook for 1 minute until wilted.
19. Turn off the heat.
20. Add the salmon fillets back to the pan, cover, and let sit for about 5 minutes off the heat to gently finish cooking through.
21. Serve hot with the crispy salmon chips crumbled on top!

The salmon chips are the secret weapon — don't skip them. The cream sauce with the tangy sun-dried tomatoes and olives keeps the salmon tender without drying it out.

Devoured quickly. Definitely keeping this in regular rotation.