Salmon with Artichoke and Spinach Cream Sauce
The perfect one-pan supper.
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INGREDIENTS
- olive oil, for cooking
- 6 salmon fillets, skin on
- 30ml (2 tablespoons) butter
- 2 medium shallots, finely diced
- 2 cloves garlic, minced
- 400g spinach or Swiss chard, rinsed and shredded
- 10ml (2 teaspoons) wholegrain mustard
- ½ teaspoon red chilli flakes
- zest of 1 lemon
- 15ml (1 tablespoon) lemon juice
- 250g (1 cup) medium fat cream cheese
- 250ml (1 cup) fresh cream
- 1 ½ cups (375ml) milk
- 125ml (1/2 cup) weak chicken stock
- 60g (1 ¼ cup) Parmesan or Gruyere cheese, finely grated
- 150g (1 cup) artichoke hearts in oil, drained and roughly chopped
- chopped chives, to serve
- salt and freshly ground black pepper, to taste
METHOD
Heat a Le Creuset 30cm Signature Buffet Casserole over a medium high heat.
Coat the salmon lightly with olive oil and season with salt and freshly ground black pepper. Place skin side down in the casserole and cook until the salmon is opaque half way through, about 3-4 minutes. Turn gently and cook for a further 2-3 minutes. Remove the salmon, cover and set aside. Drain off any remaining pan oils before continuing with the sauce.
Over a medium heat, melt the butter and 1 tablespoon olive oil in the casserole. Add shallots and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add half the spinach and wilt down before adding the remainder. Season lightly with salt and black pepper. Add the mustard, chilli, lemon zest and juice. Stir in the cream cheese, milk, stock and Parmesan. Once the cheese is melted, add the artichokes and stir to combine. Place the salmon in the sauce and simmer over a medium heat for several minutes, until the salmon is heated through and the sauce, thickened.
Scatter over the chives and serve with extra lemon, if you like.
Image and recipe by Dianne Bibby.
