The BBC Good Food logo
Bay-crumbed salmon with creamed spinach & wild mushrooms served in a casserole dish

Bay-crumbed salmon with creamed spinach & wild mushrooms

By
A star rating of 4.7 out of 5.17 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 6

Serve Tom Kerridge's salmon with creamed spinach and a light white wine and mushroom sauce for a fabulous fish course. It's also a great dish for Good Friday

Nutrition: Per serving
NutrientUnit
kcal657
fat52g
saturates24g
carbs10g
sugars2g
fibre1g
protein34g
salt0.5g
Advertisement

Ingredients

  • 4 bay leaves
  • 50g dried breadcrumbs (preferably panko)
  • ½ lemon , zested and juiced
  • 500g spinach
  • 300ml double cream
  • 100ml white wine
  • 30g dried porcini mushrooms , very roughly chopped
  • 1 whole skinless salmon fillet (about 850g)
  • 50g butter

Method

  • STEP 1

    Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.

  • STEP 2

    Spread out the wilted spinach in the base of a baking dish or roasting tin that’s large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

Goes well with

Recipe from Good Food magazine, April 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.17 ratings
Advertisement
Advertisement
Advertisement

Sponsored content