Salmon on a Bed of Spinach

 

A fish dish that is full of flavour and looks very colourful on the plate.

Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the potatoes
  • 900g (2 lb) potatoes (6 medium)
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

  • For the fish
  • 675g (1 lb 8 oz) salmon fillet, middle cut, skinned and cut into four even-sized pieces
  • salt and freshly ground black pepper
  • a little oil
  • 14g (½ oz) butter, melted (1 tbsp)
  • ½ lemon, juice only

  • For the tomatoes
  • 400g can (½ × 28 fl oz can) chopped/diced tomatoes
  • 28g (1 oz) chilled butter, cubed (⅛ cup, or ¼ stick)
  • ½ tsp sugar

  • For the spinach
  • 14g (½ oz) butter (1 tbsp)
  • large bag (plastic container) baby leaf spinach, about 500g (18 oz)
  • a dash of white wine vinegar

  • You will also need a roasting tin/pan for the potatoes and an ovenproof dish large enough to lay the fish in a single layer.


  1. Method
  2. Preheat the oven to 200°C/400°F/gas 6.

  3. For the potatoes
  4. Peel and cut the potatoes into even-sized pieces. Place in a pan and cover with water. Bring the water to the boil and then simmer for 7 minutes. Drain and leave for a few minutes until the potatoes are cool enough to handle.

  5. Now thickly slice and add to a large bowl. Season, add the oil and toss to coat. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.

  6. For the fish
  7. Lightly oil the ovenproof dish, add the fish and brush with the melted butter. Season and then squeeze the lemon juice over the top. Bake in the oven, uncovered, for 18 minutes.

  8. For the tomatoes
  9. Tip the tomatoes into a small pan and bring to the boil. Reduce the heat and let the juice bubble for 5 minutes to reduce.

  10. Now gradually stir in the cubes of butter over a low heat and then add the sugar. Season to taste.

  11. For the spinach
  12. Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes.

  13. Next stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.

  14. To serve
  15. Divide the spinach among four serving plates and place a salmon portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.

Updated: September 25, 2018

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