Salmon & spinach with tartare cream
Cutting Carbohydrates out in evening has proven to be an effective weight loss tool. Preparation time 5 minutes.
Nutritional Value (per serving)
Serves 2 people
Fat: 20g (5g sat fat)
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
Method: Cook in 10 minutes
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.
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, and then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.
Folding lemon juice, capers and chopped parsley through crème fraîche makes a quick sauce for salmon, trout and white fish.
Health Benefits of Spinach.
Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
For more information on Health and fitness visit http://www.dafydd-james.com