When we think of coming home we often think of food, family recipes, and the time we spend with one another around the kitchen, eating, drinking, and sharing stories. Kitchen’s are a great gathering place but this often leads to them not being a great work place.

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Take a look at how AP residents Terri & Brian MacMahon have managed to incorporate the best of both into their kitchen, built by Stroud Custom Homes of New Bern, NC. Terri is especially fond of the utility and space afforded by the deep storage area above the refrigerator, a perfect spot for those large, awkward baking sheets and cutting boards.

While you’re at it, take a stab at your own rendition of Terri’s Creamy Garlic Butter Tuscan Salmon. This decadent dish is a restaurant quality salmon recipe in a creamy Tuscan sauce featuring pan seared Salmon in a creamy sauce loaded with garlic, sun dried tomatoes, spinach, and parmesan cheese. The rumor on the street is you won’t want to leave Terri’s kitchen after trying it!

Terri’s Tuscan Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Serves: 4


  • 4 Salmon Fillets skin off
  • Salt & Pepper
  • 2 teaspoons olive oil
  • 6 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/3 cup dry white wine (optional)
  • 5 ounces jarred sun dried tomato strips in oil, drained of oil
  • 1 3/4 cups heavy whipping cream
  • 3 cups baby spinach leaves
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
  • 1 tablespoon fresh parsley chopped


  1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper and sear in the hot pan, flesh side down first, for 5 minutes on each side, or until cooked to your liking.
  2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant which should take about one minute. Fry the onion in the butter. Pour in the white wine if using, and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.
  3. Reduce heat to low heat, add the heavy whipping cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  4. Add in the spinach leaves and allow to wilt in the sauce. For a thicker sauce add the milk/cornstarch mixture to the center of the pan and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  5. Add the salmon back to the pan. Sprinkle with the parsley and spoon the sauce over each filet.
  6. Serve over pasta, rice, or steamed veggies.

Recipe by Terri MacMahon