This recipe is very easy. We had it once before and it was delicious. That was the first time I'd ever used crème fraîche and loved it. Unfortunately, this time the sauce didn't turn out as well. As soon as I spooned the crème fraîche into the pan, it became really watery. I think that's what "splitting" means. It's not a good thing. The trouble is, I'm not sure what I did wrong. Perhaps the pan was too hot? I was using a different brand of crème fraîche - maybe that was the problem?
Prep time: 5 minutes
Cook time: 10 minutes
Note: I've revised the recipe below to indicate heating the sauce in a separate pan. That eliminates the problem that I had in using a too hot pan after cooking the salmon and spinach.
1 tsp vegetable oil
2 skinless salmon fillets
250g bag spinach
2 tbsp crème fraîche
juice ½ lemon
1 tbsp capers
2 tbsp parsley, chopped
If needed, skin the salmon fillets.
In a small bowl, gently combine the crème fraîche, lemon juice, capers, and parsley.
Heat the oil in a large frying pan. On medium high heat, cook the salmon for 4 minutes on each side. Set the salmon aside.
Turn down the heat to medium; dump the spinach leaves into the same large frying pan and cover for one minute. Stir, remove from heat and cover for another minute.
In a separate small saucepan, gently warm the crème fraîche mixture for perhaps 2-3 minutes.
5. Plate the spinach first, topped by the salmon, upon which the sauce is spooned. Enjoy!
[Adapted from BBC Good Food]