Creamy mustard salmon with potato rosti recipe
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
Each serving contains
- Energy
- 2375kJ 569.0kcal
- Fat
- 32g
- Saturates
- 18g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 46.6gProtein 27.0gFibre 8.2g
Method
- 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.
- 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.
- 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.
- 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.
- Boil the peas for 2 mins until tender. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.
- See more Salmon recipes
