Griddled Marinated Salmon with Spinach
This healthy salmon dish is delicious and totally free on your plan.
- 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.