2 skinless wild salmon fillets

2 tbsp natural yogurt

2 tsp hot Madras curry powder

10 cherry tomatoes , halved

1 shallot , thinly sliced

½ lemon , juiced

100g spinach , cooked in a little butter and seasoned 

small handful mint leaves

 

Preparation

Put the salmon in a shallow heat proof dish. Mix together the yogurt and spices.

Slather all over the fish. Leave for 10-15 minutes.

Put the tomatoes, shallot and lemon juice in a bowl and season then toss together.

Grill the salmon on high for 5-7 minutes, until just cooked through.

Put some spinach on two plates and sit the salmon on top.

Toss the mint through the salad, then pile on top of the salmon.

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