Tarragon salmon with crispy root chips

Tarragon salmon with crispy root chips

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
432
protein
34g
carbs
19g
fat
23g
saturates
4g
fibre
9g
sugar
14g
salt
0.75g

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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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.

Recipe from Good Food magazine, March 2009

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Comments

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cornette's picture
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Added cornflour to thicken sauce

Frantic Flapjack's picture
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Very disappointed with the sauce. To simmer it with the cooked salmon meant the salmon was overcooked and the sauce didn't thicken enough. If I made it again, I would simmer the sauce separately then pour over the cooked salmon.

cicilefrou's picture

It was delicious and nutritious and went especially well with a chilled bottle of dry white!

frankilito's picture

thi is nice and easy way and no need much time to prepair and cook.thanks for bbc good food for tha tips.

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