Ingredient:
4×175 g (6 oz) salmon steaks
Salt and black pepper
15 g (1/2 oz) butter
Lemon twists and watercress, to garnish
Spinach salsa:
2 tbsp olive oil
8 spring onions, finely sliced
1 garlic clove, crushed
4 tbsp wholegrain mustard
500 g (1 lb) spinach leaves, finely chopped
Method:
Season the salmon steaks with black pepper and dot with the butter.
Cook the salmon steaks under a hot grill, 7cm (3 in) from the heat, for 2-3 minutes on each side until the fish is opaque and the flesh flakes easily. Leave to rest.
Make the spinach salsa: heat the oil in a frying pan, add the spring onions and garlic, and cook, stirring, for about 1 minute. Stir in the lemon juice, mustard, and spinach, and cook, stirring, for about 2 minutes. Transfer to a bowl, and season with salt and pepper.
Garnish the salmon with lemon twists and serve at once, with the salsa.
4×175 g (6 oz) salmon steaks
Salt and black pepper
15 g (1/2 oz) butter
Lemon twists and watercress, to garnish
Spinach salsa:
2 tbsp olive oil
8 spring onions, finely sliced
1 garlic clove, crushed
4 tbsp wholegrain mustard
500 g (1 lb) spinach leaves, finely chopped
Method:
Season the salmon steaks with black pepper and dot with the butter.
Cook the salmon steaks under a hot grill, 7cm (3 in) from the heat, for 2-3 minutes on each side until the fish is opaque and the flesh flakes easily. Leave to rest.
Make the spinach salsa: heat the oil in a frying pan, add the spring onions and garlic, and cook, stirring, for about 1 minute. Stir in the lemon juice, mustard, and spinach, and cook, stirring, for about 2 minutes. Transfer to a bowl, and season with salt and pepper.
Garnish the salmon with lemon twists and serve at once, with the salsa.
