Quick recipe finder Braised salmon with mustard and Gruyère herb crust, sautéed spinach and roasted vine tomatoes
By James Tanner From Saturday Kitchen Best Bites
Ingredients
For the crust
- 1 slice white bread, crumbed in a food processor
- 25g/1oz Gruyère cheese, grated
- 15g/½oz cheddar cheese, grated
- 4 sprigs thyme, leaves picked
- 4 tbsp curly parsley, roughly chopped
- 50g/2oz butter, softened
For the salmon
- 4 x 150g/5¼oz salmon fillets
- 50ml/2fl oz fish stock
- 50ml/2fl oz white wine
- 50g/2oz Dijon mustard
- 150g/6oz vine tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 25g/1oz butter
- 4 handfuls spinach leaves
Method
For the crust, put all the crust ingredients in a food processor and blend until smooth.
Spread the mixture out on a lined baking tray and chill until set.
For the salmon, preheat the oven to 200C/400F/Gas 6 and pour the fish stock and wine into an oven-proof dish.
Place the salmon fillets into the dish and season with salt and pepper.
Brush with the mustard.
Cut the crust into rectangles to cover the salmon place and on top.
Cook in the oven for ten minutes, or until cooked through.
Take the salmon out of the oven and leave to rest.
Place the tomatoes on a baking tray, pour over vinegar and oil, season and roast alongside the in the oven for eight minutes.
Heat a frying pan until hot then add the butter. When foaming, add the spinach and sauté for two minutes until wilted.
To serve, place the spinach in the centre of the plate, place the salmon on top and the roasted tomatoes on the side.
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