Salmon & spinach with tartare cream

Salmon & spinach with tartare cream

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(88 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
321
protein
32g
carbs
3g
fat
20g
saturates
5g
fibre
3g
sugar
3g
salt
0.77g

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 caper, drained
  • 2 tbsp flat-leaf parsley, chopped
  • lemon wedges, to serve

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Method

  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.

Recipe from Good Food magazine, May 2008

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Comments

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delsh21's picture

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

zeckie's picture
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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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