Two salmon portions in creamy sauce with green vegetables in shallow bowls
Posted on by Jimmy Thew

Creamy Salmon & Trout with Green Beans

The salmon-and-trout supper with green beans is one I keep coming back to. I want the fish just cooked and the sauce creamy without being heavy, so I use just a splash of wine.

SERVES 2 · PREP 15 min · COOK 20 min

Ingredients

  • 1 salmon fillet (about 150–180 g)
  • 1 rainbow trout fillet (about 150–180 g)
  • 150 g dry rice
  • 150–200 g green beans, ends trimmed
  • 100–150 g baby spinach
  • 2 garlic cloves, finely chopped
  • 25–30 ml dry white wine
  • 75 ml fish or vegetable stock
  • 200 g full-fat crème fraîche
  • ½ lemon, zest and a little juice
  • 1 tbsp olive oil; 1 tbsp butter
  • Fresh or dried dill; black pepper; salt
My finished salmon and trout supper with green beans, spinach and a creamy sauce, in two bowls on the hob
The original salmon-and-trout supper on 3 August 2026, with green beans and spinach folded through the creamy sauce.

Method

  1. I put the rice on first, following the packet directions. Set the table and warm two plates. Measure the white wine into a small cup: this time it is only 25–30 ml, not a large glass.
  2. I bring a second saucepan of water to a boil. Trim the beans and boil for 4 minutes, then drain. They should still have a little bite and will finish in the sauce.
  3. I pat the salmon and trout dry and season lightly. Preheat a wide stainless-steel frying pan or a well-seasoned cast-iron skillet over medium heat, then add the olive oil. Let the fish form a crust before trying to lift it. Put fish skin-side down; cook trout around 3 minutes and salmon around 3–4 minutes, until the skin is crisping.
  4. I turn carefully. Cook the trout another 30–60 seconds and salmon 1–2 minutes. Lift onto a plate while still slightly underdone; it finishes later in the sauce. If skinless, cook gently and turn once.
  5. I turn the heat down. Melt butter, add garlic and stir 20–30 seconds without browning. Pour in 25–30 ml wine, let it bubble for 1–2 minutes until only around 1 tbsp remains, then add 75 ml stock.
  6. Lower the heat. Stir in 200 g crème fraîche a spoonful at a time until smooth. Bring only to a gentle simmer, not a hard boil. Add the beans for about 2 minutes, then spinach until wilted.
  7. Return the fish to the pan, nestling into the sauce. Heat gently 1–2 minutes until the thickest centre is appropriately cooked and flakes readily. Do not crush the fillets when turning.
  8. I turn off heat, add a little lemon zest and a SMALL squeeze of juice, then dill and black pepper. Taste for acidity and salt. Spoon over rice with plenty of sauce.