Salmon with Spinach and Lemon Mash
Looks fantastic and tastes delicious.
16 oz potatoes, cubes
2 oz vegetable fat spread, reduced calorie
2 tbsps lemon rind, finely grated
1 oz plain flour
8 fl oz skimmed milk
2 oz fresh herbs, chopped (4 tbsp)
1 dash salt
1 dash black pepper
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, finely chopped
1 medium egg, lightly beaten
20 oz salmon steaks (4 x 5 oz)
8 oz spinach
Cook the potatoes in boiling water for 15-20 minutes until tender.
Meanwhile, make the topping. Melt 1oz of the spread in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in 7 fl oz of the milk.
Bring to the boil, stirring, until thickened and smooth. Add 1 tbsp of the lemon rind, herbs, seasoning, peppers and egg. Stir well.
Heat a non-stick frying pan or griddle and cook the salmon for 3-5 minutes on each side until golden brown. Transfer to a flameproof dish.
Spoon the sauce over the fish, put under a hot grill until the topping is set and the salmon is just cooked through.
Lightly cook the spinach according to packet directions.
Drain and mash the potatoes, then stir in the remaining spread, milk and lemon rind. Serve with the fish and spinach.
in 1 serving of Salmon with Spinach and Lemon Mash.
, 26% carbs, 30% protein.
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