Salmon and Spinach with Tartare Cream
| Prep Time: 5 min | Serves: 2 |
| Cooking Time: 10 min | Yield: 2 portions |
Tasty and easy pan fried salmon dish.
Ingredients
- 1 tsp Sunflower Oil
- 2 Wild Pacific Salmon Fillets
- 250 g Fresh Spinach
- 1 tsp Capers, Canned
- 2 tbsp Italian Parsley
- 1/2 whole yiel LEMON Juice, Fresh Squeezed
- 1 tbsp Sour Cream
- 1 tbsp Kroger
Directions
1. Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
2. Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the *2 tbsp crème fraîche* in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.
*If you don't have this whippinh cream and sour cream make a substitute*