Ingredients
- 1 tablespoon olive oil
- 1 leek, white part only, finely sliced
- 2 cloves garlic, crushed
- 1kg potatoes, steamed
- 100g light cream cheese
- 3/4 cup (180ml) milk
- 4 x 200g Atlantic salmon fillets
- 1 tablespoon Moroccan seasoning
- Olive oil spray
- 100g baby spinach leaves
Method
- Step 1Heat oil in a saucepan over medium heat. Add leek and cook for 3 mins, then add garlic and cook for 1 min.
- Step 2Transfer to a food processor with cooked potatoes, cream cheese and milk. Process until smooth and season to taste. Return to the saucepan and keep warm.
- Step 3Heat a chargrill pan or BBQ over a medium heat. Lightly sprinkle salmon fillets with seasoning. Spray with olive oil spray and cook for 3-4 mins on each side for medium, or until cooked to your liking. Serve salmon on a bed of mashed potato and baby spinach leaves.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2934 kj
Energy
35g
Fat Total
12g
Saturated Fat
6g
Fibre
59g
Protein
155mg
Cholesterol
228.57mg
Sodium
7g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Delicious and versatile, cream cheese is available in reduced or full-fat versions as well as a range of flavours such as tomato & basil or chives & onion. Great for adding to jacket potatoes or use in toasted sandwiches.
- Author: Kim Meredith
- Image credit: Rob Palmer
- Publication: Fresh Living
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