Poached Salmon in a bowl with pan-fried spinach

Ingredients

6 fresh salmon fillets
4 tbsp. low-fat yoghurt
75g/3oz. pine nuts, toasted
Juice and zest of a lemon
2 tbsp. dill, finely chopped
Freshly ground pepper

Method:

• Sprinkle each fillet with lemon zest and season well with pepper.
• Wrap in 2 layers of cling film and seal well
  Put the fillets in a large bowl and boil the kettle.
• Once the kettle has boiled, pour the water over the salmon fillets and leave there for 10 minutes. Cover the bowl with cling film.
• Meanwhile, mix the yoghurt with the dill and the lemon juice.
• Remove the fillets from the water and unwrap. Discard the clingfilm and lay the fillets on a serving plate.
• Serve with the dill yoghurt and sprinkle with the pine nuts.

To accompany the salmon:

Pan-fried spinach with crème fraiche and pine nuts.

Ingredients:

4 big handfuls of washed spinach
1 knob of butter
Nutmeg
50g /2oz. pine nuts
1 tbsp. Crème fraiche
Black pepper

Method:

Heat a heavy-bottomed frying pan and melt the butter.
Brown the pine nuts very gently and then remove from the pan and set aside.
Add all the spinach to the pan at once, if it will fit. Toss quickly. The volume will reduce very quickly so you can add in any extra spinach that wouldn’t fit the first time.
Season with pepper and turn off the heat. It shouldn’t cook for longer than 2 minutes.
Stir in the crème fraiche and transfer to a heated serving dish.
Season with grated nutmeg and sprinkle with the pine nuts and serve at once.