Shetland Salmon, Spinach and Tomato Thyme Vermouth Sauce Print Email

8 oz fillet portion of Shetland Salmon skin on and scaled
shallot, finely chopped
2 TBS Vermouth
1 TBS white wine vinegar
2 TBS heavy cream
2-3 oz butter, cut into cubes
1 TBS olive oil
6 oz spinach
salt and pepper
tomato, blanched, de-seeded
Chives, chopped

Heat the oven to 450F. Check the salmon for pin bones, remove any that remain.

Reduce the vermouth and vinegar with the shallot in a small pan, until a syrupy consistency. Add the cream and reboil, whisk in half of the butter until it is incorporated and season. Pass through a sieve and reserve in a warm place.

Place a non-stick pan over a high heat, season the salmon. Coat the pan with oil and place in the salmon, skin side down. Cook for approximately 2 minutes and then transfer to the oven for a further 8 minutes. Remove and reserve.

In a wok, heat the remaining butter; add the well-washed spinach, cooking until wilted. Season and drain in a colander.

Add the chopped tomato and chives to the sauce and reheat. Place the drained spinach on a warm plate, sit the salmon, skin side up, on top and sauce around. Serve immediately. Serves 1-2

Adapted from

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