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Salmon and Spinach with Tartare Cream

Supper sorted in under 20 minutes . . . thank you very much GoodFood Magazine! Happily, this is not only fast, but delicious as well. The recipe calls for a quick pan-fry of the salmon, but since the weather was lovely, we gave ours a turn on the grill for 5 minutes per side and made the sauce indoors. Fast, fresh, fuss-free, and fabulous.

Salmon and Spinach with Tartare Cream

1 tbs. vegetable oil
2 skinless salmon fillets
3 cups baby spinach
4 tbs. crème fraîche
juice ½ lemon
2 tbs. capers, drained
2 tbs. flat leaf parsley, chopped
lemon wedges, to serve

Heat the oil in a skillet. Season the salmon and cook for 4 minutes per side until the fish flakes easily. Set aside.

Tip the spinach into the hot pan, season, then cover and leave to wilt for 1 minute, stirring once or twice. Divide the spinach between two plates and top with the salmon. Gently heat the crème fraîche in the pan with the lemon juice, capers, and parsley. Be careful not to let it boil. Spoon the sauce over the salmon and serve with lemon wedges.

One Comment Post a comment
  1. Jinny #

    Outstanding recipe! W. says, “Excellent. I like the capers.”

    July 31, 2016

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