About this recipe:Grilled salmon served on a bed of spinach with mushrooms and peas in a creamy white wine sauce.
4 (175g) portions of salmon
2 handfuls fresh or frozen peas
4 handfuls washed spinach
100g sliced mushrooms
250ml double cream
100ml white wine or vermouth
2 shallots, finely diced
100g butter, divided
1 tablespoon lemon juice
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Melt 20g of the butter in saucepan. Add mushrooms and shallots and cook over low to medium heat until shallots are soft. Add wine and boil until reduced by half. Add cream and reduce by half or until thickened to consistency of double cream. Season with salt and pepper and lemon juice.
Meanwhile, reserve 20g of the butter for spinach.
Smear the remaining butter on the salmon. Season with salt and pepper and cook under a pre-heated grill for 8 – 10 minutes until done (time will depend on thickness).
Melt the remaining butter in a pan. Add spinach and sauté until wilted. Add peas to sauce and warm through. Divide spinach between plates, top with salmon and drizzle sauce over.