Name: Tarragon salmon with crispy root chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 800g mixed roots, such as carrot parsnips and celeriac, cut into chips; 2 tbsp olive oil; 4 salmon fillets about 140g/5oz each; 2 tsp chopped fresh tarragon; large glass white wine (about 250ml); 400g young spinach leaves; a little freshly grated nutmeg

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Tarragon salmon with crispy root chips

Tarragon salmon with crispy root chips

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3 out of 5.2 ratingsRate

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Try cooking salmon with herbs and white wine and serving with roast root veg instead of plain potatoes

Healthy

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Crab-stuffed avocados

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

800g mixed roots, such as carrot

parsnips and celeriac, cut into chips
2 tbsp olive oil
4 salmon fillets

about 140g/5oz each
2 tsp chopped fresh tarragon
large glass white wine

(about 250ml)
400g young spinach

leaves
a little freshly grated nutmeg

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Nutrition: per serving

kcal432
fat23g
saturates4g
carbs19g
sugars14g
fibre9g
protein34g
salt0.75g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Steam or boil the roots for 5 mins, drain well, then pat dry. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.
step 2

Meanwhile, cook the salmon. Sprinkle each fillet with a little tarragon, salt and pepper. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.
step 3

Boil a kettle of water. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.
step 4

Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.

Recipe from Good Food magazine, March 2009

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A star rating of 3 out of 5.2 ratings

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