Salmon & Spinach with Tartare Cream Recipe
Introduction
This salmon and spinach dish with tartare cream is a quick, light, and flavorful meal perfect for any day of the week. The tender salmon pairs beautifully with wilted spinach and a zesty crème fraîche sauce that elevates the flavors effortlessly.
Ingredients
- 1 tsp sunflower or vegetable oil
- 2 skinless salmon fillets
- 250g bag spinach
- 2 tbsp reduced-fat crème fraîche
- Juice of ½ lemon
- 1 tsp capers, drained
- 2 tbsp flat-leaf parsley, chopped
- Lemon wedges, to serve
Instructions
- Step 1: Heat the oil in a pan over medium heat. Season the salmon fillets on both sides, then fry them for about 4 minutes on each side until golden and the flesh flakes easily. Remove from the pan and leave to rest on a plate.
- Step 2: Add the spinach leaves to the hot pan, season well, then cover and allow to wilt for 1 minute, stirring once or twice. Spoon the cooked spinach onto serving plates.
- Step 3: Return the pan to low heat and gently warm the crème fraîche with a squeeze of lemon juice, capers, and chopped parsley. Season to taste, taking care not to let the sauce boil.
- Step 4: Place the rested salmon on top of the spinach, spoon the tartare cream sauce over the fish, and serve immediately with lemon wedges.
Tips & Variations
- For a more environmentally friendly and leaner fish, choose salmon farmed in open sea conditions or wild salmon.
- Use this quick tartare cream sauce with other fish like trout or white fish for a simple yet delicious meal.
Storage
Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the fish. The crème fraîche sauce is best added fresh, so prepare it again when serving leftovers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just ensure they are fully thawed and patted dry before cooking to achieve a good sear.
What can I substitute for crème fraîche?
Sour cream or plain Greek yogurt can be used as a substitute for crème fraîche, though the sauce may be slightly tangier and less creamy.
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Salmon & Spinach with Tartare Cream Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A simple and healthy recipe featuring pan-fried skinless salmon fillets served atop wilted spinach, complemented by a tangy tartare cream sauce made from reduced-fat crème fraîche, lemon juice, capers, and fresh parsley. Perfect for a quick and nutritious meal.
Ingredients
Salmon and Spinach
- 1 tsp sunflower or vegetable oil
- 2 skinless salmon fillets
- 250g bag spinach
Tartare Cream Sauce
- 2 tbsp reduced-fat crème fraîche
- Juice of ½ lemon
- 1 tsp capers, drained
- 2 tbsp flat-leaf parsley, chopped
- Lemon wedges, to serve
Instructions
- Prepare and cook salmon: Heat the oil in a pan over medium heat. Season the salmon fillets on both sides with salt and pepper. Fry the salmon for 4 minutes on each side until the skin is golden and the flesh flakes easily with a fork. Remove from the pan and leave to rest on a plate while you prepare the spinach.
- Wilt the spinach: Add the spinach leaves to the hot pan. Season well with salt and pepper. Cover the pan and let the spinach wilt for about 1 minute, stirring once or twice to ensure even cooking.
- Plate the spinach and salmon: Spoon the wilted spinach evenly onto plates, then place the rested salmon fillets on top of the spinach.
- Make tartare cream sauce: In the same pan used for cooking, gently warm the reduced-fat crème fraîche over low heat. Add the lemon juice, drained capers, and chopped parsley to the crème fraîche and stir to combine. Season to taste with salt and pepper, being careful not to let the sauce boil.
- Serve: Spoon the tartare cream sauce over the salmon fillets. Serve immediately with lemon wedges on the side for extra freshness.
Notes
- Choosing salmon: For a more environmentally friendly choice, opt for salmon farmed in open sea conditions or wild salmon, which tends to be leaner.
- This tartare cream sauce works wonderfully with other white fish or trout as well.
- Be careful not to boil the crème fraîche sauce as it can cause separation.
- Seasoning the spinach well enhances its flavor despite its simplicity.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European
Keywords: salmon recipe, spinach, tartare cream, healthy fish dish, quick dinner, low-fat fish meal
