Salmon in creamy wine sauce with warm spinach

2 servings

30 minutes

Salmon in creamy wine sauce with warm spinach is a refined dish of European cuisine, embodying tenderness and elegance. The rich flavor of the fish, infused with the aroma of white wine and cream, perfectly complements the softness of sautéed spinach and the subtle spiciness of tarragon. The recipe's history traces back to France's gastronomic traditions, where creamy sauces became a symbol of culinary mastery. This dish is ideal for a romantic dinner or special occasion; its delicate texture and sophisticated taste captivate from the first bite. The presentation is like a work of art: golden salmon surrounded by emerald spinach and velvety sauce. Enjoying this dish leaves warm impressions, highlighting the taste of wine and the freshness of greens.

Energy value per serving

• Calories: 596.9
• Proteins: 42.9g
• Fats: 39.5g
• Carbohydrates: 10.5g

Ingredients

• Salmon fillet: 2 pc
• Butter: 2 tbsp
• Shallots: 2 pc
• Tarragon leaves: 1.5 tbsp
• Spinach: 90 g
• Dry white wine: 0.3 glass
• Whipped cream: 0.3 glass
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Rub the fish with salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

2. Melt 1 tablespoon of butter in a pan over medium heat. Place the fish and fry for 4 minutes on each side until cooked. Transfer to a plate.

   Required ingredients:

   • Butter: 2 tablespoons
   • Salmon fillet: 2 pieces

3. In the same skillet, melt 0.5 tablespoons of butter. Add half of the thinly sliced shallot and half of the finely chopped tarragon. Sauté for 30 seconds. Increase the heat, add half of the spinach, and stir for 30 seconds, then add the remaining spinach and cook for another 30 seconds. Plate the mixture.

   Required ingredients:

   • Butter: 2 tablespoons
   • Shallots: 2 pieces
   • Tarragon leaves: 1.5 tablespoon
   • Spinach: 90 g
   • Spinach: 90 g

4. In the same skillet, melt the remaining 0.5 teaspoons of butter. Add the remaining thinly sliced shallot and finely chopped tarragon and sauté for 30 seconds. Add the wine and cream and cook for about 3 minutes until the sauce thickens slightly. Season with salt and pepper and add the fish. Heat for 1 minute, then serve over spinach and drizzle with sauce.

   Required ingredients:

   • Butter: 2 tablespoons
   • Shallots: 2 pieces
   • Tarragon leaves: 1.5 tablespoon
   • Dry white wine: 0.3 glass
   • Whipped cream: 0.3 glass
   • Salt:  to taste
   • Ground black pepper:  to taste