Salmon with lemon mash







Cook Time

35-40 Min


  • 4 salmon steaks, about 150g/5oz each
  • 225g/8oz spinach leaves

For the lemon mash

  • 450g/1lb potatoes, cubed
  • 25g/1oz butter
  • 2 tablespoons milk
  • finely grated zest of 1⁄2 lemon

For the sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 200ml/7fl oz skimmed milk
  • finely grated zest of 1⁄2 lemon
  • 4 tablespoons chopped fresh herbs
  • 1 red pepper, finely chopped
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper
  • Cook the potatoes in boiling water for 15–20 minutes until tender.
  • Meanwhile, make the sauce. Melt the butter in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the milk.
  • Return to the heat and bring to the boil, stirring, until thickened and smooth. Add the lemon zest, herbs, red pepper and egg. Season with salt and pepper. Stir well.
  • Heat a non-stick frying pan, and cook the salmon for 3–5 minutes on each side until golden brown. Transfer to a flameproof dish.
  • Spoon the sauce over the fish, and put under a hot grill until the sauce is set and the salmon is just cooked through.
  • Meanwhile, lightly steam the spinach for 8 minutes in a steamer set over a pan of boiling water.
  • Drain and mash the potatoes, then stir in the butter, milk and lemon zest. Serve with the fish and spinach.
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