Tonight on Neven's Irish Food Trails, Neven Maguire creates a Gratin of Salmon with Prawn, Spinach and Pesto. Get the recipe below.


Serves 4

  • 4 x 175g (6oz) Salmon darnes, pin boned and scaled
  • 16 raw Dublin Bay prawns, peeled and veins removed 
  • 125g (4 1/2oz) mozzarella cheese, grated
  • 4 tsp chilli jam  
  • 4 tbsp basil pesto 

For The Spinach

  • 225g (8oz) spinach, tough stalks removed 
  • pinch of caster sugar 
  • sea salt and freshly ground black pepper


Preheat the oven to 200°C (400°F/gas mark 6)

To Sauté The Spinach (Optional Step):

  1. Heat a pan over a medium heat with rapeseed oil
  2. Add the spinach, a knob of butter, sugar
  3. Season to taste
  4. Drain well on kitchen paper to remove the excess moisture

For The Salmon:

  1. Place the salmon on a baking sheet lined with non-stick parchment paper
  2. Arrange the spinach on top
  3. Place 4 of the prawns on top of each fillet and arrange the mozzarella on top
  4. Drizzle over the chilli jam and basil pesto
  5. Bake for 15–20 minutes, until golden brown