Herb-encrusted Salmon with Creamed Spinach Vol-au-vent

Christmas is the season of giving, so spread your love by cooking this aromatic, tasty and healthy delight for your loved ones during the festive gatherings! Scroll down to view the ingredients and steps to follow!
(A) Salsa Ingredients
Cherry Tomatoes : 6, chopped
Kalamata Olives: 3, sliced
Red Onion: ½, sliced
Red Cabbage: 20g, chopped
Garlic: 1 clove, sliced
Tarragon: A few leaves
Pepper and Salt: A pinch
Sun-dried Tomatoes: A few slices
(B) Creamed Spinach Ingredients
Spinach: 70g, boiled
Pepper and Salt: A pinch
Butter: 40g
Parmesan Cheese: 30g, grated
Dairy Whipped Cream 100 ml
Garlic: 1 clove, sliced
Onion: 30g, sliced
Shiitake Mushroom: 1, diced
Vol-au-vent: 1pc
(C) Crust Ingredients
Toasted Breadcrumbs: 1 cup
Fresh Rosemary: 5g, chopped
Fresh Thyme: 5g, chopped
Yellow Mustard: 1 tbsp.
(D) Salmon Ingredients
Salmon: 1 fillet, about 200g
Asparagus: 2, chopped in 4pcs
Fresh Rosemary: ½ Sprig
Fresh Thyme : ½ Sprig
Garlic: 1 clove, crushed
Pepper and Salt: A pinch
(E) Garnish Ingredients
Lemon: 1 slice
Frisée Lettuce: 1 sprig
Sun-dried Tomatoes: A few slices
Step 1: Pre-heat the oven to 160°C. Mix all the salsa ingredients in a bowl and set aside. To make the creamed spinach, add butter, onion and garlic into a small pot over medium heat. Stir for 30 seconds, then put in the diced shiitake. Continue stirring for a minute before putting in the boiled spinach.
Step 2: Sprinkle some salt and pepper into the spinach mixture and mix thoroughly for 30 seconds. Pour in the dairy whipping cream and stir. Let the creamy spinach mixture reduce for two minutes to thicken and intensify the flavour of the sauce. Add in half of the parmesan cheese and stir until the cheese has melted. Remove from the heat
to set aside.
Step 3: Rub salt and pepper on both sides of the salmon fillet to season it. Add butter into a pan over medium heat and when the butter bubbles, put in the salmon, skin side down. Sprinkle the rosemary, thyme and garlic on top of the salmon. Baste the melted butter repeatedly for a minute over the salmon to cook it evenly.
After three minutes, remove the salmon from the pan. Set aside.
Step 4: Using the same pan, put in the asparagus and cook it for a minute before switching off the stove. Leave the asparagus in the pan. Mix the toasted bread crumbs with the rosemary and thyme. Coat the skin of the salmon with yellow mustard, then with the toasted breadcrumbs and the herb mixture. Put the herb-encrusted salmon and vol-au-vent into the pre-heated oven for three minutes. Remove.
Step 5: To get ready to serve, put the salsa onto a portion of a plate.
Place the vol-au-vent beside the salsa and fill it with the spinach. Place the asparagus on top of the spinach. Garnish the vol-au-vent with the remaining parmesan cheese. Place the salmon on top of the bed of salsa and garnish it with the lemon slice and a sprig of frisée lettuce. Before serving, drizzle the dish with the leftover sauce from the creamed spinach and the sundried tomatoes.