Salmon stands as a wholesome and delicious option for lunch or dinner and can be easily elevated through proper preparation. The fish can be cooked in countless methods, with an extensive selection of spices, marinades and sides that pair with it perfectly and amplify its taste.
This recipe from professionally trained French chef and former restaurant owner Joel Mielle from Recipe30 is no exception. To craft “restaurant-quality salmon at home”, Joel recommends topping the salmon with a creamy spinach sauce that features one secret ingredient – spinach. He noted: “I add fresh spinach to create a rich, velvety sauce with a delicate hint of tang.”
With this sauce, the chef maintained that the salmon stays buttery, juicy and tender, pairing beautifully with the crisp, golden salmon skin for a wonderful contrast, reports the Express. The skins are cooked separately, producing “the crispiest skin you will taste” on a salmon. Joel noted, “I use this technique a lot and yes, it impresses my guests.”, reports the Mirror.
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
Start by preheating your oven to 190C/170C Fan/ Gas Mark 5 before gently removing the salmon skins in one piece without ripping them.
Next, line a baking pan with parchment paper and place the salmon skins flat on it. Apply a little melted butter on each side.
Start by lightly seasoning with salt and pepper, then cover with another sheet of parchment paper. Place a flat, heavy, oven-safe item on top to prevent it from curling. Bake for 25 to 30 minutes until golden and crispy.
While the salmon skins are crisping up in the oven, begin making the sauce. In a saucepan over medium heat, reduce the white wine, lemon juice, and shallots until nearly dry. Stir in the Dijon mustard, heavy cream, salt, and pepper, and let it simmer gently for two minutes until slightly thickened. Add in the spinach and let it wilt for 30 seconds.
Keep warm. When the skins are about 10 minutes from being done, start cooking the salmon. Season the fillets with salt and pepper.
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, without browning at all. Joel mentioned that it should be almost poached. Keep the center slightly pink. Remove from the pan, place the salmon fillets on warm plates.
Ladle the creamy spinach sauce generously over the top. Garnish with the crispy salmon skin. The chef recommends serving the salmon with boiled or steamed potatoes and a side of asparagus.
Dining and Cooking