Roast Shetland Salmon, Wilted Spinach and a Vermouth, Tomato and Chive Sauce
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 1 | Fresh Salmon, Fillet | Main | Bake, Boil | Less than 30 minutes |
Ingredients:
- 1 x 225g fillet portion of Shetland Salmon skin on and scaled.
- ½ shallot, finely chopped
- 2 tbsp Noilly Prat
- 1 tbsp white wine vinegar
- 75g butter, cut into cubes
- 1 tbsp olive oil
- 150g spinach Seasoning
- ½ tomato, blanched, deseeded and chopped Chives
Method:
Heat the oven to 250°C/450°F/Gas Mark9. Check the salmon for pinbones, remove any that remain. Reduce the vermouth and vinegar with the shallot in a small pan, until a syrupy consistency. Add the cream and reboil, whisk in 60g of the butter until it is incorporated and season. Pass through a sieve and reserve in a warm place. Place a non-stick pan over a high heat, season the salmon. Coat the pan with oil and place in the salmon, skin side down. Cook for approximately 2 minutes and then transfer to the oven for a further 8 minutes. Remove and reserve.
In a wok, heat the remaining butter, add the well washed spinach a few leaves at a time, until wilted. Season and drain in a colander. Add the chopped tomato and chives to the sauce and reheat. Place the drained spinach on a warm plate, sit the salmon, skin side up, on top and sauce around. Serve immediately.
Recipe provided by...
Shetland Salmon Farmers' Association
Click here for more information about this recipe provider.
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