Salmon, Spinach, Sweet Potato with Dill & Caper Sauce

MAIN_P1220147.jpgServes 2, prep time 15 minutes, cooking time 25 minutes

INGREDIENTS
2 tbsp of vegetable oil
Two salmon fillets
Juice and zest of a lemon
One garlic cloves chopped
Salt & pepper
One large sweet potato peeled and cubed
2 tbsp of butter
200g of spinach

FOR THE SAUCE
200ml of single cream
One garlic clove chopped
Zest of ½ lemon
Ten chopped capers
2 tbsp of chopped fresh dill
Salt & pepper

METHOD
Place the salmon fillets on at tray skin side up, using a shape knife make cuts across the skin. Then coat the fish with oil, garlic, lemon juice and zest, cover and place in the fridge. (Try and do this in advance). Boil one litre of salted water in a pan. Wash, peel and cube the sweet potato, add to the boiling water, reduce the heat, cook until soft. While the potatoes are cooking prepare the spinach, rinse in cold water and place in a microwavable dish, add half a cup of water cover, then cook in the microwave for three minutes, leave to stand. Meanwhile, drain the potatoes, add the butter and mash, leave to one side while you cook the fish. Heat the oil in a pan, add the fillets, gently grill evenly on both sides. When cooked, remove from the pan and set to one side. Using the same pan, reduce the heat, add the cream, garlic, lemon juice, zest, capers, dill and season. Keep stirring, don’t let the sauce boil, if it becomes too thick just add a little water. Finally, spoon the mash in the centre of the plates, squeeze out the excess water from the spinach and plate on top. Add the fish then pour over the cream sauce. Serve topped with some fresh dill and capers.

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