French-style salmon and potatoes


Recipe may contain gluten, peanuts, milk, fish and lactose.

When it comes to midweek meals, we want less fuss and more flavour – this 25-minute creamy salmon dream hits the mark!

10 Ingredients

  • 800g baby coliban (chat) mins potatoes, quartered

  • 50g unsalted butter

  • 4 (about 120g each) skinless salmon fillets

  • 1 leek, trimmed, thinly sliced

  • 125ml (1/2 cup) dry white wine

  • 1 tbsp Dijon mustard

  • 250ml (1 cup) Massel Chicken Style Liquid Stock

  • 125ml (1/2 cup) pouring cream

  • 3 cups baby spinach

  • 1 lemon, thinly sliced

3 Method Steps

  • Step 1

    Place the potato

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    (800g baby coliban (chat) mins potatoes, quartered) in a large microwave-safe bowl. Add 250ml (1 cup) of water and cover tightly with plastic wrap. Microwave on High for 6 minutes or until just tender.

  • Step 2

    Meanwhile, preheat the oven to 230C/250C fan forced. Melt the butter (50g unsalted butter) in a large ovenproof frying pan over high heat. Cook the salmon (4 (about 120g each) skinless salmon fillets) for 1-2 minutes each side or until just golden. Transfer the salmon to a plate. Add the leek (1 leek, trimmed, thinly sliced) to the pan and cook, stirring, for 3-4 minutes or until softened. Add the wine (125ml (1/2 cup) dry white wine), mustard (1 tbsp Dijon mustard) and chicken stock (250ml (1 cup) Massel Chicken Style Liquid Stock). Add the potato and cover. Cook for 5 minutes. Add the cream (125ml (1/2 cup) pouring cream) and spinach (3 cups baby spinach) and gently stir to combine. Remove from heat.

  • Step 3

    Place the lemon (1 lemon, thinly sliced) and salmon on top of the potato. Season. Bake for 6-8 minutes or until salmon is cooked through.

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Nutritional Information

Per serving

  • 616

  • 2579 kj

  • 38.7g

  • 17.7g

  • 5.1g

  • 32.9g

  • 27.1g

All quantities above are averages

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