Salmon is a healthy and delicious option for lunch or dinner and can be easily elevated with the correct preparation. The fish can be cooked in many ways, with an endless list of rubs, marinades and sauces that complement it extremely well and add flavour to it. This recipe from professionally trained French chef and former restaurant owner Joel Mielle from Recipe30 is no exception.
To make “restaurant-quality salmon at home”, Joel recommends topping the salmon with a creamy spinach sauce that holds one secret ingredient – spinach. He said: “I add fresh spinach to create a rich, velvety sauce with a delicate hint of tang.” With this sauce, the chef claimed that the salmon stays buttery, juicy and tender, pairing beautifully with the crisp, golden salmon skin for a delightful contrast.
The skins are baked separately, making it “the crispiest skin you will taste” on a salmon. Joel said, “I use this technique a lot and yes, it impresses my guests.”
Ingredients
For the Salmon
- Two salmon fillet pieces (skins removed)
- Salt and pepper
- One tablespoon of unsalted butter
For the salmon skins
- Two salmon skins, removed in one piece
- A few drops of olive oil
- A pinch of salt flakes
For the sauce
- 120ml of dry white wine
- One small shallot, finely chopped
- 180ml of double cream
- One teaspoon of Dijon mustard
- Half a squeeze of lemon
- 60g of fresh spinach, chopped
- Salt and white pepper, to taste
Method
Start by preheating your oven to 190C/170C Fan/ Gas Mark 5 before carefully removing the salmon skins in one piece without tearing them.
Next, line a roasting pan with parchment paper and place the salmon skins flat on it. Brush a little melted butter on each side. Lightly season with salt and pepper, then cover with another sheet of parchment paper.
Place a flat, heavy, oven-proof object on top to prevent curling. Bake for 25 to 30 minutes until golden and crispy. While the salmon skins are crisping in the oven, you can proceed with making the sauce. To do so, 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, simmering gently for two minutes until slightly thickened. Stir in the spinach and let it wilt for 30 seconds. Keep warm.
When the skins are around 10 minutes from being done, move on to cooking the salmon. Start by seasoning 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, 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 recommends serving the salmon with boiled or steamed potatoes and a side of asparagus.