Sweet chilli salmon with buttered spinach
Was that butter? Really? Well, firstly, it's Christmas - you don't want to be sitting with a lettuce leaf while others are munching through roast potatoes. Also, in small amounts, even foods like butter are acceptable as part of a healthy varied diet. If a knob of butter makes you enjoy folic-acid-rich spinach, then it is facilitating your five a day, so on occasions, that's fine. Salmon is rich in omega-3 fatty acids, known for their effect on lowering a fat in your blood called triglycerides. Omega-3s also help to reduce blood clotting, so oily fish is thought to be a good food for protection against heart disease.
Ingredients
Per portion: 305 kcal, 18g fat, 20g protein, 2g carbohydrate
4 salmon fillets
500g baby leaf spinach
10g butter
Seasoning
For the marinade:
3 tbsp sweet chilli sauce
1 tbsp balsamic vinegar
1 heaped tsp coarse grain mustard
1 clove garlic, crushed
2 tbsp fresh dill, chopped
Salt
Freshly ground pepper
To serve:
Fresh lime, cut into wedges
Sprigs of dill
Method
Mix together the marinade ingredients and coat the salmon with this dressing. Set aside for around 45 minutes.
Preheat the grill and line a grill pan with foil. Lay the salmon fillets on the foil, skin side up, with the marinade juices, and grill over a medium heat on both sides until cooked (about 5-7 minutes each side).
Cook the spinach in just a few millilitres of lightly salted boiling water for about 2-3 minutes until wilted. Add the butter and season to taste.
Serve the lightly cooked salmon on a bed of buttered spinach with lime wedges, and garnish with sprigs of fresh dill.
Your comments