French Style Salmon & Potatoes

 

Ingredients:

800g baby potatoes, quartered

Salt

50g butter

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

 

Method:

1. 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).
2. 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.
3. 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.
4. Serve with crusty bread.

 

Serves 4.

Recipe adapted from taste.com.au

 

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