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15 minutes
12 minutes
27 minutes
- 18.20 gm olive oil
- 1 leek, white part only, finely sliced
- 2 cloves garlic, crushed
- 1kg potatoes, steamed
- 100g light cream cheese
- 180ml milk
- 4 x 200g Atlantic salmon fillets
- 20.00 ml Moroccan seasoning
- Olive oil spray
- 100g baby spinach leaves
- In a saucepan over medium heat, sauté leek in oil for 3 minutes, then stir in garlic and cook for 1 more minute.
- Combine cooked potatoes, cream cheese, and milk in a food processor. Blend until velvety smooth, then season to your liking. Transfer the creamy mixture back to a saucepan to keep it warm.
- Preheat a chargrill pan or BBQ over medium heat. Season salmon fillets lightly, then spray with olive oil. Grill for 3-4 mins on each side for medium doneness. Serve over mashed potatoes and baby spinach.
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