French Style Salmon & Potatoes
800g baby potatoes, quartered
4 x 160g boneless salmon portions, skin off
1 leek, trimmed, thinly sliced
½ C dry white wine
1 T Dijon mustard
1 C fish or chicken stock
½ C cream
3 C baby spinach
1 lemon, thinly sliced
- Place some water and salt in a small pot and bring to the boil. Add the potatoes and cook until al dente (still slightly undercooked).
- Meanwhile, preheat the oven to 250°C/230°C fan forced. Melt the butter in a large ovenproof frying pan over high heat. Season the salmon well and cook for 1-2 minutes each side or until just golden. Transfer the salmon to a plate. Add the leek to the pan and cook, stirring, for 3-4 minutes or until softened. Add the wine, mustard and chicken stock then add the potato and simmer for 5 minutes. Add the cream and spinach and gently stir to combine. Season well and remove from heat.
- Place the lemon and salmon on top of the potato. Bake for 6-8 minutes or until salmon is cooked through. Remove from the oven and spoon over the pan juices.
- Serve with crusty bread.
Recipe adapted from taste.com.au
To order salmon for this dish, click here!