Peri-peri salmon on creamy greens

peri-peri salmon on creamy greens
Ingredients (serves 2)

  • 1 tablespoon peri-peri seasoning rub
  • 2 x 150gr skinless salmon fillets
  • olive oil
  • 1 courgette, trimmed
  • 1 garlic clove, sliced
  • 200gr baby spinach leaves
  • 75gr soft cream cheese (I’ve used Philadelphia)
  • 15gr capers in brine, drained and rinsed
  • 2 tablespoons finely chopped parsley
  • zest of 1/2 lemon
  • salt and freshly ground black pepper

How to:

  1. Put the peri-peri on to a plate and dip in each salmon fillet, pressing down gently to coat on one side. Heat a non stick frying pan and when hot cook the salmon fillets for 3 minutes, each side.
  2. Meanwhile, using a potato peeler, cut the courgette into ribbons. Heat a frying pan with a bit of olive oil and cook the garlic, courgette ribbons and spinach for 2 minutes. Stir in the cream cheese and stir gently until smooth.
  3. Remove from the heat and stir through the capers, parsley, lemon zest and seasoning.
  4. Serve with baby potatoes.
By | 2017-08-09T16:59:57+00:00 December 1st, 2009|Cooking, Fish|