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Braised salmon with mustard and Gruyère herb crust, sautéed spinach and roasted vine tomatoes

A home-style Braised salmon with mustard and Gruyère herb crust, sautéed spinach and roasted vine tomatoes made with White Bread Crumbed In A Food Processor, Balsamic Vinegar, and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 slice
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the crust, put all the crust ingredients in a food processor and blend until smooth.

2. 2

   Spread the mixture out on a lined baking tray and chill until set.

3. 3

   For the salmon, preheat the oven to 200C/400F/Gas 6 and pour the fish stock and wine into an oven-proof dish.

4. 4

   Place the salmon fillets into the dish and season with salt and pepper.

5. 5

   Cut the crust into rectangles to cover the salmon place and on top.

6. 6

   Place the tomatoes on a baking tray, pour over vinegar and oil, season and roast alongside the in the oven for eight minutes.

7. 7

   Heat a frying pan until hot then add the butter. When foaming, add the spinach and sauté for two minutes until wilted.

8. 8

   To serve, place the spinach in the centre of the plate, place the salmon on top and the roasted tomatoes on the side.