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



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.

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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