Salmon with Grapes
Salmon cutlets baked with a half-fat spread and grape juice. Enjoy with new potatoes and vegetables garnished with a dill and grape sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main | Bake | 30 mins to 1 hour |
Ingredients
- 15g half-fat spread
- 4 salmon steaks
- 4 sprigs dill
- 125ml white grape juice
- freshly ground black pepper
- fresh mint and dill, to garnish
- 150g carton low-fat natural yogurt
- 2 x 15ml spoons chopped fresh mint
- 125g seedless grapes. halved
Method
Preheat the oven to 180°C, 350°F, Gas Mark4. Grease an ovenproof dish with the half-fat spread.
Place the salmon, dill and grape juice in the prepared dish. Season with pepper, then cover and bake in the oven for 20-25 minutes.
Mix together the yogurt, mint and grapes.
Remove the steaks from the dish with a slotted spoon and garnish with fresh mint and dill.
Serve with the grape sauce, boiled new potatoes and a selection of seasonal vegetables.
