Crispy Skin Salmon, Mash Potatoes, Sauteed Green beans and mushrooms, serve with a white wine reduction sauce for Valentine’s day this year.

This Valentine’s day, stop going out and start cooking!
Not only is it impressive, it’s cheap and heck it’s healthy for you!

Crispy Skin Salmon, Mash Potatoes, Sauteed Green beans and mushrooms, serve with a white wine reduction sauce


White Wine Lemon Reduction sauce:

  1. White wine, 1 glass or 125ml (something crispy like a sauvignon blanc or a chardonnay)
  2. Shallots, 1 whole, sliced
  3. Herbs of choice, 1 – 2 sprigs
    • Tarragon
    • Parsley
    • Thyme
  4. Peppercorns, 3 gently crushed
  5. Garlic clove, 1 whole, crushed
  6. Lemon Peel, 1 strip
  7. Cream, 50ml
  8. Lemon juice, 1 teaspoon – 1 tablespoon
  9. Salt, ¼ teaspoon
  10. Black Pepper, ¼ teaspoon

Mash Potatoes

  1. Russet Potatoes, 300g or 3 large potatoes
  2. Whole milk, 100ml
  3. Salt, ¼ teaspoon
  4. Black Pepper, ½ teaspoon
  5. Extra Virgin Olive Oil, 2 teaspoons

Crispy Skin salmon

  1. Salmon Fillet, 200 – 250g
  2. Salt, ¼ teaspoon
  3. Black pepper, ¼ teaspoon
  4. Olive Oil, 2 teaspoons

Sautéed Mushrooms and green beans

  1. Olive oil, 2 teaspoons
  2. Mushrooms of choice, 1 cup
    • Oyster mushrooms
    • King Mushrooms
    • Enoki
    • Shitake Mushrooms
  3. Green Beans, cut into 2 inch lengths, 1 cup
  4. Garlic, minced, 1 clove
  5. Shallot, 1 whole, minced
  6. Salt, ¼ teaspoon
  7. Black Pepper, ½ teaspoon


To make the white wine reduction sauce:

  1. Place the white wine into a stock pot, add the herbs and spices and reduce until 1/3 of its’ original volume.
  2. Strain and return to the pot, add the cream and continue to reduce until thick or until the sauce coats the back of a spoon easily.
  3. Season with salt and pepper, add the lemon juice before you want to serve.

To make the mash potatoes:

  1. Steam or microwave or bake the peeled and cubed potatoes until soft.
  2. Mash through a ricer, (optional), push through a fine mesh sieve.
  3. Heat up the milk and combine with the potatoes.
  4. Transfer the potatoes to a pot, and cook on low heat to “dry” the mash to hold a firmer consistency, around 3 -5 minutes on low.
  5. Season and set aside.

To make the crispy skin salmon:

  1. Blot the salmon fillet with kitchen towel to ensure the surface of the fish is well dry.
  2. Season on all sides.
  3. Heat up a non-stick pan on medium high heat for 2 – 3 minutes.
  4. Add the oil and place the fish, skin side down, laying the fish away from you.
  5. Immediately press down with a spoon of a spatula to prevent the fish from buckling and to ensure an even layer of skin has contact with the pan, press down for 15 – 30 seconds.
  6. Observe the sides of the fish, as the fish cooks, the sides start to turn opaque or lighter in color, when the color reaches ¾ of the fish, flip and cook for a further 15 – 30 seconds on the other side.
  7. Remove from the pan and allow to rest for at least 5 minutes.

To make the sautéed mushrooms and green beans:

  1. Microwave or steam to par cook the green beans; 30 seconds for microwave and 3 minutes for steaming.
  2. Place a non-stick pan on medium high heat for 2 – 3 minutes.
  3. Add the mushroom, and sear on 1 side for at least 4 – 5 minutes.
  4. Add the green beans and stir and cook for another 4 minutes.
  5. Add the minced garlic and shallot, continue to cook for 30 seconds to a minute.
  6. Season and serve.

To serve:

  1. Ensure every item is still warm, either by reheating via microwave or maintaining temperature via aluminium foil.
  2. Serve the mash potatoes as a based, add the vegetables, and place the salmon on the top.
  3. Add the lemon juice to the sauce and dress everything with the sauce.
  4. Serve with the same white wine used in the sauce.
  5. Enjoy each other’s company.

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