Category: Fish Night, Meals in minutes
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
This mustard & gruyere herb crust is absolutely delicious, the sautéed spinach and roasted balsamic vine tomatoes compliment the dish perfectly.
Ingredients
Adjust Servings
-
For the crust
- For the salmon
Instructions
- For the crust, put all the crust ingredients into a food processor and blitz until smooth. Spread the mixture onto a lined baking tray and place in the freezer for 5-10 minutes.
- For the salmon, preheat the oven to 200°C/180°C Fan/400°F/Gas 6.
- Pour the wine and fish stock into an oven proof dish and place the salmon fillets on top, season with salt and pepper and then brush with the mustard.
- Remove the crust from the freezer and cut into rectangles and place on top of the salmon.
- Place the tomatoes into a baking tray, pour over the vinegar, oil and season.
- Cook both the salmon and the tomatoes in the oven for 10 minutes. Remove from the oven and allow to rest.
- Heat a frying pan and add the butter, when the butter starts to foam add the spinach and sauté for 1-2 minutes until wilted.
- To serve, place the spinach in the centre of the plate and place the salmon on top with the tomatoes at the side drizzling over some of the excess balsamic sauce.
Notes
- If you don’t feel the herb crust is golden enough place under a grill.