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Creamy mustard salmon with potato rosti recipe

Creamy mustard salmon with potato rosti recipe

8 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
If you don't have any spinach, try using kale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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