Crab-stuffed avocados
Stuffing the cavity of a halved avocado has to be one of the easiest ways to serve it, and this crab filling can be made ahead
Tarragon salmon with crispy root chips
Serves 4
Easy
Prep:
Cook:
Try cooking salmon with herbs and white wine and serving with roast root veg instead of plain potatoes
Skip to ingredients
- 800g mixed roots, such as carrotparsnips and celeriac, cut into chips
- 2 tbsp olive oil
- 4 salmon filletsabout 140g/5oz each
- 2 tsp chopped fresh tarragon
- large glass white wine(about 250ml)
- 400g young spinachleaves
- a little freshly grated nutmeg
Nutrition: per serving
- kcal432
- fat23g
- saturates4g
- carbs19g
- sugars14g
- fibre9g
- protein34g
- salt0.75glow
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.
