Smoked paprika Salmon Pudding

Prep everything first: chop the aromatics, measure the smoked paprika elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Grill over a medium-high heat, turning once, until nicely charred and cooked through.

Stir in the yellow mustard and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.