Bay Crumbed Salmon With Creamed Spinach Wild Mushrooms Recipes

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BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS



Bay-crumbed salmon with creamed spinach & wild mushrooms image

Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday

Provided by Tom Kerridge

Categories     Dinner, Fish Course, Main course

Time 55m

Number Of Ingredients 9

4 bay leaves
50g dried breadcrumbs (preferably panko)
½ lemon , zested and juiced
500g spinach
300ml double cream
100ml white wine
30g dried porcini mushrooms , very roughly chopped
1 whole skinless salmon fillet (about 850g)
50g butter

Steps:

  • Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
  • Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

Nutrition Facts : Calories 657 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium

SALMON & SPINACH WITH TARTARE CREAM



Salmon & spinach with tartare cream image

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 8

1 tsp sunflower or vegetable oil
2 skinless salmon fillets
250g bag spinach
2 tbsp reduced-fat crème fraîche
juice ½ lemon
1 tsp caper, drained
2 tbsp flat-leaf parsley, chopped
lemon wedges, to serve

Steps:

  • Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
  • Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

Nutrition Facts : Calories 321 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.77 milligram of sodium

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