Salmon in spinach mushroom cream sauce

 

Ingredients:

Wild Salmon fillets

Spinach 

Cherry tomatoes - cut into halves

Mushrooms - cut into halves

Single Cream x 200ml

Chicken Stock x 100ml

Flour x 2 tbsp

Butter x 2 tbsp

How To Make:

1. Rinse the salmon and wipe dry. Marinate with salt and black pepper and coat with a drizzle of olive oil.

2. Heat up a flat pan, when hot enough, add olive oil, then salmon skin down. shake the pan a bit to avoid salmon sticking to pan. Once the salmon skin is crispy, flip and cook the meat side for 1-3 min depending on how thick the fillet is. Salmon best to cook medium instead of fully cooked. Then set aside salmon.

3.  Add some olive oil to the frying pan and stir fry the mushrooms, tomatoes and spinach. (In case the pan becomes oily or black after pan frying the salmon, then use a new frying pan).

4. Heat up a new pan, add butter and the flour and make a rouge. Then add single cream, stir and mix well. Add chicken stock little by little to ensure you get the thickness and consistency you like. Pour this cream sauce to the other frying pan with the mushrooms, tomatoes and spinach. Add back the salmon to cook in the sauce a bit, then ready to serve.

Best to go with pasta or white rice. Enjoy together with a glass of white wine too!