Tarragon Salmon With Crispy Root Chips
This delightful recipe combines perfectly cooked salmon fillets with a luscious white wine sauce, served alongside crispy mixed root vegetable chips and seasoned spinach. The flavors blend beautifully, creating a satisfying and wholesome meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 800g mixed roots, such as carrots , parsnips and celeriac, cut into chips
- 2 tbsp olive oil
- 4 salmon fillets , about 140g/5oz each
- 2 tsp chopped fresh tarragon
- large glass white wine (about 250ml)
- 400g young spinach leaves
- a little freshly grated nutmeg
Instructions
- Heat oven to 200C/fan 180C/gas 6. Steam or boil the roots for 5 mins, drain well, then pat dry. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.
- Meanwhile, cook the salmon. Sprinkle each fillet with a little tarragon, salt and pepper. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.
- Boil a kettle of water. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.
- Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 432 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.75 milligram of sodium
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