Local Member Bundle
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Preparation Time
|
10mins
|
Cooking Time
|
15mins
|
Level
|
Easy
|
Free Food
|
FF
|
spray oil
thumb-sized piece of ginger
8 tbsp light soy sauce
1 garlic clove, finely chopped
4 tbsp rice wine vinegar
4 skinned salmon fillets
800g potatoes, peeled
6 scallions, finely sliced
bag of spinach
Mix the ginger, garlic, soy and rice wine vinegar in a bowl and add the salmon fillets. Cover and allow to marinade in the fridge for 30 mins.
Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until tender. Drain and mash well, adding a splash of skimmed milk for a smoother consistency.
Add the spinach to a pan with a little water. Sauté for a few moments until the spinach wilts.
Cook the salmon fillets on a lightly oiled hot griddle pan for about 4 minutes each side until cooked right through and golden brown.
Plate up by placing the salmon on the mash, topped with wilted spinach and sprinkled with scallions.
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