Griddled salmon on a bed of creamed spinach.


Salmon fillets on creamed spinach by Sandra Hammett

Heat 1 tablespoon of olive oil in a griddle pan over medium heat. Add the salmon fillets and cook for 15 minutes, turning over after 7 minutes.

In a large saucepan, heat 1 tablespoon of butter and cook one small chopped onion over medium heat for 5 minutes; add 1 tsp of freshly grated nutmeg.  Add 500g of chopped spinach (fresh works best but may also use frozen, boiled for a few mins.) and cook until the water has completely evaporated.  Add one tub creme fraiche, 4 tbs grated parmesan and season to taste; reduce till thickened.

Place the salmon fillets on a serving platter and sprinkle with lemon juice. Sprinkle with fresh herbs and garnish with lemon slices. Serve on a bed of creamed spinach with baked potatoes with onions and garlic on the side.

Salmon Fillet on creamed spinach served with roasted Maltese potatoes and tomatoes

Salmon Fillet on creamed spinach served with roasted Maltese potatoes and tomatoes

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.