Seared Salmon on Potato Cake Wilted Spinach W Dijon Sauce
Elevate your dinner table with this restaurant-worthy Seared Salmon on Potato Cake with Wilted Spinach and Dijon Sauce. This recipe blends tender, pan-seared salmon with golden, crispy potato cakes, offering the perfect balance of textures. Wilted spinach infused with garlic adds a touch of earthy freshness, while a creamy Dijon mustard sauce brings a zesty, velvety finish. Quick to prepare in just under an hour, this dish is both elegant and approachable, making it ideal for date nights or family celebrations. Garnished with fresh parsley, this vibrant and flavorful recipe ensures every bite is as visually stunning as it is delicious. Perfect for seafood lovers searching for creative salmon recipes or anyone craving a gourmet meal at home!
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Recipe Information
Ingredients
- 4 pieces Salmon filets (skinless, 6 oz each)
- 3 medium-sized Russet potatoes
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cups Baby spinach
- 2 cloves Garlic cloves (minced)
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 0.25 cup Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley (finely chopped, for garnish)
Instructions
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes, flour, egg, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until the ingredients come together.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Form the potato mixture into 4 round cakes and pan-fry for 3–4 minutes per side, or until golden brown and crispy. Transfer the potato cakes to a plate lined with paper towels and set aside.
Season the salmon filets with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In the same skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the salmon filets for 3–4 minutes per side, or until cooked to your desired level of doneness. Remove from the skillet and set aside.
In a clean skillet, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the baby spinach and cook, stirring frequently, until wilted (about 2–3 minutes). Season with a pinch of salt and set aside.
To make the Dijon sauce, bring the heavy cream and chicken stock to a simmer in a small saucepan over medium heat. Stir in the Dijon mustard and lemon juice and cook for 2–3 minutes, or until slightly thickened. Adjust seasoning with salt and pepper to taste.
To assemble, place a potato cake on each serving plate. Top with a portion of the wilted spinach, followed by a seared salmon filet. Drizzle the Dijon sauce over the top and garnish with chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3407 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
