A simple, yet delicious and healthy dish that is sure to be a crowd-pleaser.
· 4 chat potatoes, washed
· 1 handful bean sprouts
· 1 bunch spinach, stalk trimmed and shredded
· 1 teaspoon olive oil
· 2 x 150g salmon fillets
· 1 teaspoon pepper
· 1 clove garlic, crushed
· 2 teaspoons lemon juice
· 2 teaspoons soy sauce
· 1 teaspoon sesame oil
Steam the potatoes in a microwave for 8 minutes. Wash the spinach and cook in a saucepan over medium heat for a few minutes, covered, until starting to wilt. Transfer to a colander and squeeze out excess moisture.
Heat a non-stick frying pan over medium heat and cook the salmon for about 2 minutes on each side. Remove from the pan and cover with foil to keep warm.
Heat the olive oil in a large, non-stick pan or wok. Stir in the garlic, then add the bean shoots and spinach. Season with pepper. Transfer to a plate, top with the salmon and garnish with the potatoes.
Combine lemon juice, soy sauce and sesame oil in a bowl. Spoon over the salmon and spinach and serve immediately.
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