Grilled salmon fillet with a Chardonnay sauce

23 December 2012 • Awards
Served with spinach mash and tomato sambal salad.

Ingredients:

1 Salmon fillet (about 1.5 kg)
Maldon Salt and freshly ground pepper

SPINACH MASH
6 potatoes peeled and cubed
200 g spinach, shreded
50 ml milk
pinch of nutmeg, salt and pepper
100 g butter


CHARDONNAY SAUCE
150 ml Chardonnay (I used The Eleanor Chardonnay)
150 ml Chicken stock
2 Shallots finely chopped
3 tablespoons of fresh dill, chopped
lemon juice to taste
50 g butter

TOMATO SAMBAL SALAD
100 g cherry tomatoes halved
1 green chilli finely chopped
3 tablespoons coriander/dania chopped
1 red onion, chopped
vinegar and sugar to taste (for dressing)
mix of lettuce leaves (baby salad, rocket, basil)

Method:

SALMON
Preheat the oven to 200 degrees celcius. Sprinkle the fillet with the salt and pepper.
Bake for around 20 minutes for medium rare and 25 minutes for cooked. Rest for 15 minutes.

SPINACH MASH
Boil potatoes in salted water. Wilt spinach in milk and add salt, pepper and a pinch of nutmeg. (This takes only a few minutes) Drain milk from... read more »
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