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Creamy mustard salmon with potato rosti recipe

40 ratings

For something a little special for dinner, make this creamy mustard salmon with potato rosti recipe. Cook salmon in a rich cream, mustard and spinach sauce, then serve with crispy potato rostis and peas – perfect for easy entertaining or feeding the family. See method

Serves 4
10 mins to prepare and 35 mins to cook
569 calories / serving

Ingredients

For the salmon

15g unsalted butter
1 garlic clove, crushed
½ vegetable stock cube, made up to 250ml
300g frozen spinach
250ml whipping cream
1 tsp Dijon mustard
4 frozen skinless wild Alaskan salmon fillets, defrosted

For the potato rosti

800g potatoes
½ onion, chopped
1 tsp plain flour
10g fresh thyme, leaves removed from stalks
10g butter

To serve

200g garden peas
1 tbsp fresh chopped parsley

Each serving contains

Energy
2375kj
569kcal 28%
Fat
32g 45%
Saturates
18g 90%
Sugars
8g 9%
Salt
1g 17%

of the reference intake
Carbohydrate 46.6g Protein 27g Fibre 8.2g

Method

Melt the butter in a large, deep frying pan. Add the garlic and cook for 1 min, then pour in the stock and simmer until reduced by half.
Add the frozen spinach and cook for 5 mins until piping hot. Stir in the cream, Dijon mustard and season well. Add the salmon to the pan and cook in the sauce for 5-10 mins until the sauce is slightly reduced and the salmon is cooked through.
For the potato rosti, peel and coarsely grate the potatoes. Place in a large bowl with the chopped onion, flour and thyme leaves and season well. Take 2 tbsp of the mix at a time and use your hands to form small flat patties.
Melt the butter in a frying pan over a medium heat and cook the potato rosti for 3 mins on each side until golden and crisp. Transfer to a baking tray and bake for 10 mins to cook through.
Boil the peas for 2 mins until tender. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.

See more Salmon recipes