Salmon A La Meunière

Boil a kettle

Cut your potatoes (skins on) into large, bite-sized pieces

Peel your garlic

Add the chopped potatoes and peeled garlic to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender

Cut your lemon[s] into wedges

Add the juice of half your lemon wedges to a small bowl

Chop your parsley finely, including the stalks

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] flour to a large plate with with a large pinch of salt and pepper

Press your salmon fillet[s] into the flour so the fish is evenly coated, shaking off any excess

Wash your spinach, then pat it dry with kitchen paper

Once the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until the spinach has wilted

Drain everything and return to the pot and mash together with a small knob of butter – this is your garlic mash

Season generously with salt and pepper, then cover with a lid to keep warm until serving

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated salmon and and cook for 9-10 min, turning once halfway, or until golden and cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once done, transfer the salmon to a plate, cover loosely with tin foil and set aside

Wipe the pan clean with kitchen paper and return it to a medium heat

Add 30g [45g] [60g] butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min

Remove the pan from the heat and add the lemon juice, capers and chopped parsley and gently stir it all together – this is your lemon-caper butter