Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Salmon with Spinach and Beurre Blanc
Salmon with Spinach and Beurre Blanc

Salmon with Spinach and Beurre Blanc

    2 serving

Prep time:

Cook time:

Serves: 2

Seared salmon fillets with wilted spinach and a classic beurre blanc sauce.
Share recipe

Ingredients

  • 240g Young's Salmon Fillets
  • 100g watercress, heavy stalk removed
  • 100g baby spinach leaves, washed and well drained
  • 90g unsalted butter, 70g for the sauce, 20g for the spinach
  • 2 shallots, small, finely chopped
  • 50ml vermouth
  • 50ml white wine vinegar
  • 50ml double cream

Method

Step 1

Place the shallots, vermouth, vinegar in a saucepan and boil until only a tablespoon of liquid is left, add the cream and reduce again by half.

Step 2

Remove from the heat and gradually whisk in the butter (70g).

Step 3

Season to taste and return to heat, do not boil, until butter has melted, add lemon juice, set aside and keep warm.

Step 4

In a hot pan, melt the butter, add 2 tablespoons of water, bring to the boil, add the spinach and watercress and cook for 2 minutes until wilted, season. Keep warm.

Step 5

Heat a non stick frying pan until hot, add a little sunflower oil. Season each fillet.

Step 6

Sear the fillets of Salmon on both sides for 2/3 minutes, place in a medium oven in an oven proof dish for further 3/5 minutes.

Step 7

To serve - Place seared Salmon on top of the spinach and watercress on a plate and pour the sauce around. Serve with steamed buttered new potatoes.

Shop the ingredients

You might like