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!
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 1Place the potato(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.
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Step 2Meanwhile, 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 3Place 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.
All quantities above are averages