Salmon is a versatile fish that can be cooked in many ways, and French chef Joel Mielle shared a great way to elevate it and make it restaurant-quality
Salmon is a nutritious and tasty choice for lunch or dinner and can be effortlessly enhanced with proper preparation. The fish can be prepared in numerous ways, with a vast array of seasonings, marinades and sauces that pair exceptionally well with it and boost its flavour, reports the Express.
This recipe from professionally trained French chef and former restaurant owner Joel Mielle from Recipe30 is no exception. To create “restaurant-quality salmon at home”, Joel suggested crowning the salmon with a creamy spinach sauce that contains one secret ingredient – spinach.
He said: “I add fresh spinach to create a rich, velvety sauce with a delicate hint of tang.”
With this sauce, the chef claimed that the salmon remains buttery, succulent and tender, matching beautifully with the crisp, golden salmon skin for a delightful contrast. The skins are baked separately, creating “the crispiest skin you will taste” on a salmon.
Joel said: “I use this technique a lot and yes, it impresses my guests.”
Ingredients
For the Salmon
- Two salmon fillet pieces (skins removed)
- Salt and pepper
- One tablespoon of unsalted butter
For the salmon skins
- Two salmon skins, removed in one piece
- A few drops of olive oil
- A pinch of salt flakes
For the sauce
- 120ml of dry white wine
- One small shallot, finely chopped
- 180ml of double cream
- One teaspoon of Dijon mustard
- Half a squeeze of lemon
- 60g of fresh spinach, chopped
- Salt and white pepper, to taste
Method
Begin by preheating your oven to 190C/170C Fan/ Gas Mark 5 before carefully removing the salmon skins in one piece without tearing them.
Next, line a roasting pan with parchment paper and place the salmon skins flat on it. Brush a little melted butter on each side.
Lightly season with salt and pepper, then cover with another sheet of parchment paper. Place a flat, heavy, oven-safe item on top to prevent curling.
Bake for 25 to 30 minutes until golden and crispy. While the salmon skins are crisping in the oven, you can start making the sauce.
In a saucepan over medium heat, reduce the white wine, lemon juice and shallots until nearly dry.
Mix in the Dijon mustard, heavy cream, salt and pepper, simmering gently for two minutes until slightly thickened. Stir in the spinach and let it wilt for 30 seconds. Keep warm.
When the skins are about ten minutes from being done, move on to cooking the salmon. Begin by seasoning the fillets with salt and pepper.
In a large non-stick frying pan over very low heat, gently melt a knob of butter. Place the salmon and cook very gently covered with a lid for two to three minutes per side, do not brown at all. Joel noted that it should be almost poached.
Keep the centre slightly pink. Remove from the pan, place the salmon fillets on warm plates. Spoon the creamy spinach sauce generously over the top. Garnish with the crispy salmon skin.
The chef recommends serving the salmon with boiled or steamed potatoes and a side of asparagus.
If you want ideas and inspiration to plan your next UK adventure plus selected offers and competitions, sign up for our 2Chill weekly newsletter here
