Salmon is such a versatile fish and one of my husband’s favourites. It can be served with so many different sides but the latest one I tried really tasted great.
A huge bag of spinach can always be found in my fridge and garlic and ginger root are a staple in my kitchen. I added the sunflower seeds for an extra ‘crunch’ and we thoroughly enjoyed them although sesame seeds or pine nuts would both work well.
INGREDIENTS: for 2 servings
2 or 4 salmon fillets (depending on size)
1 teaspoon+ Berbere Spice
2 or 3 garlic cloves, finely sliced
1” piece of root ginger, peeled and cut into matchsticks
Good handful of sunflower seeds
500g baby spinach leaves
Sea salt and freshly ground black pepper to taste
Fold the foil so that it encloses and seals the salmon and place in a 160°C oven for 20 minutes. All ovens vary so you may want to adjust time/temperature.
Five minutes before the salmon has finished cooking, add the garlic and ginger to a large fry pan with a small glug of olive oil and sauté for a minute or two until slightly browned and fragrant.
Add the sunflower seeds and stir well until heated and just starting to ‘pop’.
Slowly add the spinach and toss well until just wilted. Squeeze over the juice from the remaining half of lemon; season with sea salt and freshly ground black pepper.
Divide the spinach between two plates and top with the salmon fillets.
Serve and enjoy.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.