Serves 2, prep time 15 minutes, cooking time 25 minutes
INGREDIENTS
2 tbsp vegetable oil
2 salmon fillets
The juice & zest of a lemon
1 garlic cloves, chopped
Salt & pepper
1 large sweet potato, peeled & cubed
2 tbsp unsalted butter
200g spinach
FOR THE SAUCE
200ml single cream
1 garlic clove, chopped
The zest of ½ lemon
10 caper berries
2 tbsp chopped fresh dill
Salt & pepper
METHOD
Place the salmon fillets on a plate skin side up, using a shape knife score across the skin.
Coat the fish with oil, garlic, lemon juice, zest, cover and place in the fridge. (Try and do this in advance).
Bring a large pan of salted water to the boil. Add the sweet potato, reduce the heat, simmer and cook until soft.
Prepare the spinach; rinse in cold water, place in a microwavable dish.
Add half a cup of water, cover and cook in the microwave for three minutes then leave to stand.
Meanwhile, drain the potatoes, add the butter and mash, leave to one side.
For the salmon; heat the oil in a pan, add the fillets and grill evenly on both sides. When cooked, remove from the pan and set to one side.
In the same pan, heat the cream, garlic, lemon juice, zest, capers, dill and season. Stir continuously, making sure the sauce doesn’t boil, (if it becomes too thick add a little water).
Finally, spoon the mash in the centre of the plates, drain and squeeze out the excess water from the spinach and place on top.
Add the salmon fillets, pour over the cream sauce. Serve topped with some fresh dill and capers.
