Salmon and spinach with tartare cream


Salmon and spinach with tartare cream

Salmon and spinach with tartare cream
Salmon and spinach with tartare cream

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


Takes 15 minutes • Serves 2 (easily doubled).

– 1 tsp vegetable or sunflower oil.

– 2 skinless salmon fillets.

– 250g bag fresh spinach.

– 2 tbsp reduced-fat crème fraîche.

– juice of ½ lemon.

– 1 tsp capers, drained.

– 2 tbsp chopped flatleaf parsley.

– lemon wedges, to serve.


Step 1:
Heat the oil in a pan. Season the salmon on both sides, then fry for 4 minutes each side until each fillet is golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.

Step 2:
Tip the spinach leaves into the hot pan, season well, then cover and leave to wilt for 1 minute, stirring once or twice. Spoon the spinach on to plates, then top with the salmon fillets.

Step 3:
Gently heat the crème fraîche in the pan with the lemon juice, 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.

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