Moroccan Salmon with Cream Cheese & Garlic Mash
1 tablespoon olive oil
1 leek, white part only, finely sliced
2 cloves garlic crushed
1kg potatoes steamed
100g Anchor cream cheese
¾ cup milk
4 Atlantic salmon fillets
1 tablespoon Moroccan seasoning
Olive oil spray
100g baby spinach leaves
- Heat oil in a saucepan over medium heat. Add leek and cook for 3 minutes, then add garlic and cook for 1 minute.
- Transfer to a food processor with cooked potatoes, cream cheese and milk. Process until smooth and season to taste. Return to the saucepan and keep warm.
- Heat a chargrill pan or BBQ over medium heat. Lightly sprinkle salmon fillets with Moroccan seasoning. Spray with olive oil spray and cook for 3-4 minutes on each side for medium, or until cooked to your liking.
- Serve salmon on a bed of mashed potato and baby spinach leaves.