Creamy mustard salmon with potato rosti recipe

easy salmon recipes Sep 27, 2022
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 569 calories/serving


For the salmon

  • 15g unsalted butter
  • One garlic clove, crushed
  • ½ vegetable stock cube made up to 250ml
  • 300g frozen spinach
  • 250ml whipping cream
  • 1 tsp Dijon mustard
  • Four frozen skinless wild Alaskan salmon fillets defrosted.

For the potato rosti

  • 800g potatoes
  • ½ onion, chopped
  • 1 tsp plain flour
  • 10g fresh thyme, leaves removed from stalks
  • 10g butter

To serve

  • 200g garden peas
  • 1 tbsp fresh chopped parsley


  1. Melt the butter in a large, deep frying pan.
  2. Add the garlic and cook for 1 min, then pour in the stock and simmer until reduced by half.
  3. Add the frozen spinach and cook for 5 mins until piping hot.
  4. Stir in the cream and Dijon mustard and season well.
  5. Add the salmon to the pan and cook in the sauce for 5-10 mins until the sauce is slightly reduced and the salmon is cooked.
  6. For the potato rosti, peel and coarsely grate the potatoes.
  7. Place in a large bowl with the chopped onion, flour, and thyme leaves, and season well.
  8. Take 2 tbsp of the mix at a time and use your hands to form small flat patties.
  9. Melt the butter in a frying pan over medium heat and cook the potato rosti for 3 mins on each side until golden and crisp.
  10. Transfer to a baking tray and bake for 10 mins to cook through.
  11. Boil the peas for 2 mins until tender.
  12. To serve, sprinkle with chopped parsley. Serve with the peas and potato rostis.


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