Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Lemon mash
1lb (450g) potatoes, cut into cubes
2 tbsp skimmed milk
Finely grated rind of 1/2 lemon
Topping
1oz (25g) Flora 59% vegetable fat spread
1oz (25g) plain flour
7 fl oz (200ml) skimmed milk
Finely grated rind of 1/2 lemon
4 tbsp chopped fresh herbs
Salt and black pepper
1 red or yellow pepper, seeds removed and finely chopped
1 egg, lightly beaten
4 salmon steaks, each weighing about 5oz (140g)
8oz (225g) spinach leaves
Method
1. Cook the potatoes in boiling water for 15-20 minutes until tender.
2. Meanwhile, make the topping. Melt the Flora in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the milk.
3. Bring to the boil, stirring, until thickened and smooth. Add the lemon rind, herbs, seasoning, peppers and egg. Stir well.
4. 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.
5. Spoon the sauce over the fish, put under a hot grill until the topping is set and the salmon is just cooked.
6. Lightly cook the spinach according to packet directions.
7. Drain and mash the potatoes, then stir in the milk and lemon rind. Serve with the fish and spinach.
Nutritional information per serving
Calories: 459
Total Fat: 21.8g
of which Saturates: 4.1g
Salt (based on sodium): 0.85g
