Salmon with lemon mash
For the lemon mash
For the sauce
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.