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Creamy mustard salmon with potato rosti recipe

Creamy mustard salmon with potato rosti

For something a little special for dinner, make this creamy mustard salmon with potato rosti recipe. Cook salmon in a rich cream, mustard and spinach sauce, then serve with crispy potato rostis and peas – perfect for easy entertaining or feeding the family.

See method
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 569 calories / serving

    Ingredients

    For the salmon

    • 15g unsalted butter
    • 1 garlic clove, crushed
    • ½ vegetable stock cube, made up to 250ml
    • 300g frozen spinach
    • 250ml whipping cream
    • 1 tsp Dijon mustard
    • 4 frozen skinless wild Alaskan salmon fillets, defrosted

    For the potato rosti

    • 800g potatoes
    • ½ onion, chopped
    • 1 tsp plain flour
    • 10g fresh thyme, leaves removed from stalks
    • 10g butter

    To serve

    • 200g garden peas
    • 1 tbsp fresh chopped parsley

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    Each serving contains

    Energy
    2375kJ 569.0kcal
    28%
    Fat
    32g
    high45%
    Saturates
    18g
    high90%
    Salt
    1.0g
    low17%
    Sugars
    8g
    low9%

    of the Reference intake

    Carbohydrate 46.6gProtein 27.0gFibre 8.2g

    Method

    1. Melt the butter in a large, deep frying pan. Add the garlic and cook for 1 min, then pour in the stock and simmer until reduced by half.
    2. Add the frozen spinach and cook for 5 mins until piping hot. Stir in the cream, Dijon mustard and season well. Add the salmon to the pan and cook in the sauce for 5-10 mins until the sauce is slightly reduced and the salmon is cooked through.
    3. For the potato rosti, peel and coarsely grate the potatoes. Place in a large bowl with the chopped onion, flour and thyme leaves and season well. Take 2 tbsp of the mix at a time and use your hands to form small flat patties.
    4. Melt the butter in a frying pan over a medium heat and cook the potato rosti for 3 mins on each side until golden and crisp. Transfer to a baking tray and bake for 10 mins to cook through.
    5. Boil the peas for 2 mins until tender. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.

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