French-style salmon and potatoes

Ingredients

• 800g baby coliban (chat) mins potatoes, quartered
• 50g unsalted butter
• 4 (about 120g each) skinless salmon fillets
• 1 leek, trimmed, thinly sliced
• 125ml (1/2 cup) dry white wine
• 1 tbsp Dijon mustard
• 250ml (1 cup) Massel Chicken Style Liquid Stock
• 125ml (1/2 cup) pouring cream
• 3 cups baby spinach
• 1 lemon, thinly sliced
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Method Steps

• Step 1Place the potato in a large microwave-safe bowl. Add 250ml (1 cup) of water and cover tightly with plastic wrap. Microwave on High for 6 minutes or until just tender.
• Step 2Meanwhile, preheat the oven to 230C/250C fan forced. Melt the butter in a large ovenproof frying pan over high heat. Cook the salmon for 1-2 minutes each side or until just golden. Transfer the salmon to a plate. Add the leek to the pan and cook, stirring, for 3-4 minutes or until softened. Add the wine, mustard and chicken stock. Add the potato and cover. Cook for 5 minutes. Add the cream and spinach and gently stir to combine. Remove from heat.
• Step 3Place the lemon and salmon on top of the potato. Season. Bake for 6-8 minutes or until salmon is cooked through.