Grilled salmon, creamy spinach and mushroom sauce, baby potatoes
Grilled salmon fillet, tender and flavourful, topped with a creamy sauce of wilted spinach and gently sautéed mushrooms. Served with oven-roasted baby potatoes.
Chef's Choice
Ingredients
Portions:
4
500 g
baby potatoes
2 fillets
salmon fillet with skin
Vegetable broth:
1 small
onion
1 small
carrot
1 stalk
celery stalk
1 sprig
fresh thyme
1 leaf
bay leaf
5 peppercorns
peppercorns
1 small
leek
Creamy spinach and mushroom sauce:
200 ml
35% cream
100 g
spinach
150 g
Paris mushrooms, sliced
onion, finely chopped
2 tbsp
olive oil
salt
2 cloves
garlic, minced
parsley, chopped
black pepper
thyme
0.5 tsp
ground nutmeg
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (convection: 180°C). Toss baby potatoes with olive oil, salt, and pepper. Roast for 25 minutes or until tender and golden.
- Season the salmon fillets with salt, black pepper, and thyme. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and grill for 4-5 minutes per side until cooked through.
- In a separate pan, sauté chopped onion and garlic in olive oil until translucent. Add sliced mushrooms and cook until softened.
- Stir in vegetable broth and bring to a simmer. Add fresh spinach and cook until wilted. Pour in cream and season with salt, pepper, and a pinch of nutmeg. Let the sauce thicken slightly.
- Serve the grilled salmon topped with creamy spinach and mushroom sauce, alongside the roasted baby potatoes. Garnish with chopped parsley.
For a richer flavor, use homemade vegetable broth. Ensure the salmon skin is crispy by not moving it while searing.