Crispy skin salmon with creamed spinach
- 30g butter
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 2 tsp plain flour
- 1 cup (250ml) cream
- 1 cup (250ml) milk
- 2 tsp olive oil
- 4 x 150g salmon fillets, skin on
- 2 bunches English spinach, washed, leaves picked
Melt butter in a large frying pan over low heat. Add onion and garlic and cook for 3 minutes until translucent. Stir in flour and cook for a further minute. Pour in cream and milk, stirring well. Bring to the boil, reduce heat and simmer for 3 minutes until slightly thickened. Season well.
Heat oil in a non-stick frypan over medium-high heat. Salt the skin on the salmon fillets well and cook skin-side down for 3 minutes. Turn and cook for a further 2-3 minutes until done to your liking.
Remove to a plate and keep warm.
Add spinach to cream mixture. Stir for 30 seconds until just wilted.
Distribute spinach between plates, top with the salmon and serve with some mashed sweet potato on the side.
Find more fish recipes
- Beer batter fish
- Easy crumbed fish
- Exotic fish finger rolls
- Fish and chips
- Fish cakes
- Fish cakes with sweet chilli mayo
- Fish in foil
- Healthy fish and chips
- Healthy fish fingers
- Lemony fish bites
- Seafood risotto
- Thai fish cakes
- Buy salmon portions with the skin on, ensuring they have been scaled.
- You could substitute baby spinach for the English spinach.
- Recipe by Greer Worsley, who blogs at Typically Red.