Tarragon salmon with crispy root chips

recipe

Tarragon salmon with crispy root chips

No comments

Heart healthy, high in fibre, good source of omega-3, calcium and folic acid, this dish is perfect for a Friday night, when you feel like something special, but you want to keep it healthy

Ingredients

800g/1lb 12oz mixed roots, such as carrot, parsnip 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/14oz young spinach leaves
a little freshly grated nutmeg

Serves: 4 Preparation: 15 Cook Time: 30 Total Time: 45min

Directions

More recipes like this

Heat oven to /fan /gas Steam or boil the roots for mins, drain well, then pat dry. Pour 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 - mins, shaking the pan halfway through until the chips are crisp and golden.
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 mins until the salmon is cooked and the sauce is slightly thickened.
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.
Divide the spinach between 4 warm plates, then top with the salmon. Pour a little sauce over each, then serve the chips alongside.

Source: BBC Good Food Magazine