Tarragon salmon with crispy root chips

Tarragon salmon with crispy root chips

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Super healthy, Heart healthy

Method

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

PER SERVING

432 kcalories, protein 34g, carbohydrate 19g, fat 23 g, saturated fat 4g, fibre 9g, sugar 14g, salt 0.75 g

Recipe from Good Food magazine, March 2009.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Super healthy, Heart healthy

Ingredients

  • 800g mixed roots, such as carrots , 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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PER SERVING

432 kcalories, protein 34g, carbohydrate 19g, fat 23 g, saturated fat 4g, fibre 9g, sugar 14g, salt 0.75 g

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