Ingredients
4 salmon steaks (about 100gm each)
Dressing
4 Tblsp fat-free smooth cottage cheese
1 Tblsp fresh lemon juice
1 Tblsp capers, drained and chopped
2-3 Tblsp chopped parsley
Accompaniments
500gm bag baby spinach, well washed
500gm new potatoes, scrubbed and halved
Method
Measure out the cottage cheese, lemon juice, capers and parsley into a small bowl.
Mix well to combine.
Place new potatoes in a pan with some water, and cook until tender.
Spray the salmon, both sides, with cooking spray (or brush with oil – your choice).
Season with salt and freshly ground black pepper.
Heat a ridged pan (griddle pan) and dry-fry the fish for about 5 mins each side, until the steaks
are golden and the fish flakes easily.
Remove from the pan and allow the salmon to rest.
Place the spinach into the griddle pan, season well, add a splash of water.
Cover the pan, and allow the spinach to wilt.
Divide spinach and potatoes between four dinner plates.
Add 1 salmon steak to each plate.
Garnish with the caper cream and lemon wedges.
