Salmon & spinach with tartare cream

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Good Food

3 ratings

Everyone would make this again

Recipe by Good Food

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Tested

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 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.

Know how - quick sauce

Folding lemon juice, capers and chopped parsley through crème fraîche makes a quick sauce for salmon, trout and white fish.

Per serving

321 kcalories, protein 32g, carbohydrate 3g, fat 20 g, saturated fat 5g, fibre 3g, salt 0.77 g

Latest comments and suggestions

• Zeckie

  15 April 2008

  Zeckie rated and commented on this recipe

  

  This is a fab receipe. We eat a lot of salmon and I have been looking for a simple sauce to go with pan fried fillets. It's tasty, the capers work brilliantly and I'd never thought of using creme fresh! Really easy to make too. Will make this again and again.

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• delsh21

  18 April 2008

  delsh21 commented on this recipe

  Great recipe. Such an easy and tasty sauce to have with any fish - and low fat! :-)

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• firstlunchthenwar

  28 April 2008

  firstlunchthenwar rated and commented on this recipe

  

  Awesome recipe!

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• sablenat

  30 April 2008

  sablenat rated and commented on this recipe

  

  this is a fantastic recipe with well suggested source. it goes well with potato wedges or salad. Is simple, easy and healthy, I love it!

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Ingredients

• 1 tsp sunflower or vegetable oil
• 2 skinless salmon fillets
• 250g bag spinach
• 2 tbsp reduced-fat crème fraîche
• juice ½ lemon
• 1 tsp capers , drained
• 2 tbsp flat-leaf parsley , chopped
• lemon wedges, to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Heart healthy

Ingredients

• 1 tsp sunflower or vegetable oil
• 2 skinless salmon fillets
• 250g bag spinach
• 2 tbsp reduced-fat crème fraîche
• juice ½ lemon
• 1 tsp capers , drained
• 2 tbsp flat-leaf parsley , chopped
• lemon wedges, to serve

Per serving

321 kcalories, protein 32g, carbohydrate 3g, fat 20 g, saturated fat 5g, fibre 3g, salt 0.77 g

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