Steamed salmon on leek, spring onion and baby spinach with creamy white wine sauce

How Maurice does it

1. 1

   Slice the leek and chop the spring onions. Add the leek to a stainless steel pan, then top with the spring onions and baby spinach.

2. 2

   Place the salmon fillets on top of the spinach.

3. 3

   Place the pan on the stove over medium heat. Pour in the vegetable stock and cream around the salmon.

4. 4

   Squeeze the lemon juice over the salmon and vegetables.

5. 5

   Cover the pan with a lid (or a wooden cutting board) and let it steam for 10 minutes.

6. 6

   Lift the lid and pour in a splash of white wine. Drizzle the soy sauce over the salmon and simmering liquid.

7. 7

   Let the sauce reduce a little, uncovered, for a few minutes.

8. 8

   Carefully lift the cooked salmon and spinach out of the pan and set aside.

9. 9

   Whisk the remaining liquid in the pan over the heat until slightly thickened.

10. 10

    Plate the salmon and spinach, then spoon the reduced leek and cream sauce over the top. Serve immediately.