Saturday, 3 April 2010
We don't really celebrate Easter in our family, never have except when the children were smaller and of course when possible we bought them chocolate easter eggs. As we lived in a muslim country when they were all growing up, this was not always feasible. I don't think we really celebrated with a particular meal on Easter Sunday, however this year I bought a large fillet of Salmon for the SO and myself to devour with young baby spinach in a tartare cream with new potatoes and possibly fresh garden peas. Nothing elaborate, just simple and delicious. Here's the recipe:
1 tsp sunflower or vegetable oil
2 skinless salmon fillets
250g bag spinach
2 tbsp reduced-fat crème fraîche
juice ½ lemon
1 tsp capers , drained
2 tbsp flat-leaf parsley ,
chopped lemon wedges to serve
1. Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
2. Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the 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.
I hope you have a delicious and simple Easter weekend too :)