Grilled salmon served on a bed of spinach with mushrooms and peas in a creamy white wine sauce.
3 people made this
100g sliced mushrooms
2 shallots, finely diced
100ml white wine or vermouth
salt and pepper
2 tablespoons lemon juice
4 x 175g portions of salmon fillets
2 handfuls of fresh or frozen peas
4 handfuls of washed spinach
1 tablespoon lemon juice
Salt and pepper
Directions Prep:10min › Cook:20min › Extra time:20min › Ready in:50min
Melt 20g of butter in saucepan. Add mushrooms and shallots and cook over low to medium heat until shallots are soft. Add wine and boil until reduced by half. Add cream and reduce by half or until thickened.
Season with salt & pepper and lemon juice.
Smear all but 20g of the remaining butter on the salmon, Season with salt & pepper and cook under a pre-heated grill for 8 – 10 minutes until done (time will depend on thickness).
Meanwhile, melt the remaining butter in a pan. Add spinach and sauté until wilted. Add peas to sauce and warm through. Divide spinach between plates, top with salmon and trail sauce over.