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:
- 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.
- 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.
- Remove from the heat and stir through the capers, parsley, lemon zest and seasoning.
- Serve with baby potatoes.
