Ingredients

• For the Crispy Salmon Skin

• 2 salmon skins (removed in one piece)
• A few drops of olive oil
• A pinch of salt flakes
• For the Sauce:
• ½ cup – 120ml dry white wine
• 1 small shallot, finely chopped
• ¾ cup – 180ml heavy cream
• 1 tsp Dijon mustard
• ½ squeeze of lemon
• 2oz – 60g fresh spinach, chopped
• Salt and white pepper, to taste
• For the Salmon:
• 2 salmon fillets pieces (skins removed)
• Salt and pepper
• 1 tbsp unsalted butter

Steps

• For the Crispy Salmon Skin

• Step 1

  Preheat oven to 375°F – 190°C.

• Step 2

  Carefully remove the salmon skin in one piece without tearing.

• Step 3

  Line a roasting pan with parchment paper and place the salmon skins flat. 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-proof object on top to prevent curling. Bake for 25-30 minutes until golden and crispy.

• Step 4

• For the sauce

• Step 1

  In a saucepan over medium heat, reduce the white wine, lemon juice and shallots until nearly dry. Stir in the Dijon mustard, heavy cream, salt and pepper, simmering gently for 2 minutes until slightly thickened. Stir in the spinach and let it wilt for 30 seconds. Keep warm.

• Step 2

• For the Salmon

• Step 1

  Season the salmon fillets with salt and white pepper.

• Step 2

  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 2 0r 3 minutes per side, do not brown at all, (it should be like 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.

• Step 3

  Serve with boiled or steamed potatoes and enjoy with a chilled glass of Chablis or Sancerre. You could also add asparagus if needing more veggies.

Little Tips

If the sauce thickens too much, add a splash of warm fish stock or water to loosen it.