Salmon is a versatile fish that can be cooked in a variety of ways, but one French chef has shared his secret to making the fish buttery, juicy and tender every time
Salmon will be juicy when cooked using this method recommended by a chef(Image: SimpleImages via Getty Images)
Salmon is a nutritious and tasty choice for lunch or dinner and can be effortlessly enhanced with proper preparation. The fish can be prepared in numerous ways, with a vast array of seasonings, marinades and accompaniments that complement it brilliantly and boost its flavour.
This recipe from professionally trained French chef and former restaurant owner Joel Mielle from Recipe30 is no different.
To create “restaurant-quality salmon at home”, Joel suggests crowning the salmon with a creamy spinach sauce that contains one secret ingredient – spinach. He explained: “I add fresh spinach to create a rich, velvety sauce with a delicate hint of tang.”
With this sauce, the chef insisted that the salmon remains buttery, succulent and tender, matching beautifully with the crisp, golden salmon skin for a wonderful contrast, reports the Express.
The skins are baked separately, creating “the crispiest skin you will taste” on a salmon. Joel explained, “I use this technique a lot and yes, it impresses my guests.”
Salmon will be juicier and tender when served with 1 simple ingredient French chef loves(Image: Getty)Ingredients
For the Salmon
Two salmon fillet pieces (skins removed)Salt and pepperOne tablespoon of unsalted butter
For the salmon skins
Two salmon skins, removed in one pieceA few drops of olive oilA pinch of salt flakes
For the sauce
120ml of dry white wineOne small shallot, finely chopped180ml of double creamOne teaspoon of Dijon mustardHalf a squeeze of lemon60g of fresh spinach, choppedSalt and white pepper, to tasteMethod
Begin by preheating your oven to 190C/170C Fan/ Gas Mark 5 before carefully removing the salmon skins in one piece without tearing them.
Then, line a roasting pan with parchment paper and place the salmon skins flat on it. Brush a little melted butter on each side.
The salmon skin is cooked separately from the fish for crispier results(Image: Getty)
Lightly season with salt and pepper, then cover with another sheet of parchment paper. Place a flat, heavy, oven-safe item on top to stop it from curling.
Bake for 25 to 30 minutes until golden and crispy. While the salmon skins are getting crispy in the oven, you can start making the sauce.
In a saucepan over medium heat, reduce the white wine, lemon juice and shallots until nearly dry.
Mix in the Dijon mustard, heavy cream, salt and pepper, simmer gently for two minutes until slightly thickened. Stir in the spinach and let it wilt for 30 seconds. Keep warm.
When the skins are about 10 minutes from being done, move on to cooking the salmon. Begin by seasoning the fillets with salt and pepper.
The chef pairs the salmon with a creamy spinach sauce(Image: Getty)
In a large non-stick frying pan over very low heat, gently melt a knob of butter. Place the salmon and cook very gently covered with a lid for two to three minutes per side, do not brown at all. Joel noted that it should be almost poached.
Keep the centre slightly pink. Remove from the pan, place the salmon fillets on warm plates.
Spoon the creamy spinach sauce generously over the top. Garnish with the crispy salmon skin.
The chef suggests serving the salmon with boiled or steamed potatoes and a side of asparagus.
Dining and Cooking