Ingredients
Salmon and Crumb
- 4x Salmon filets, about 200g each.
- 75g chopped mushrooms
- 8 cherry tomatoes quartered and seeds removed, then chopped
- 2 Shallots peeled and diced
- 1 Garlic clove crushed
- 1 teaspoon dill chopped
- 1 teaspoon thyme chopped
- 100g breadcrumbs
- 50g butter
- 2 large handfuls of spinach
Butter Sauce
- 150g soft butter cut into squares.
- 100ml White Wine.
- 100ml Cream.
- 2 Shallots peeled and diced.
Method
Salmon and Crumb
- Heat a frying pan over medium heat, add 2 tablespoons vegetable oil.
- Season salmon.
- Place salmon skin side down, cook for 3/4 minutes, turn and cook for a further 3/4 minutes.
- Remove from pan, add a knob of butter.
- Put baby spinach in pan and toss for 1 minute.
- Heat a pan over medium heat, add the butter and gently sweat off the shallot, add mushrooms cook for 2 minutes, add garlic, tomato, thyme.
- Season with sea salt and freshly ground black pepper, add breadcrumbs and dill, toss in pan and gently cook for 2 minutes.
Butter Sauce
- Place shallots in a pot with the wine, reduce by half, add cream and gently simmer for 2 minutes.
- Slowly whisk in the butter.
- Season with salt.
- Place sauce on plate, then spinach and salmon. Top with the crumb mixture.
Tip: Buy your salmon from the fish counter in the supermarket instead of prepackaged.
