Day 5 of British Food Fortnight brings a wonderful fish dish using Scottish salmon. The salmon is coated with another Scottish favourite, pinhead oatmeal, that has been flavoured with lemon and dill. Serve with a little extra light mayonnaise if liked.
Salmon with Oatmeal, Lemon and Dill
Ingredients
4 Scottish salmon fillets
Fry Light olive oil spray
50g pinhead oatmeal
1 tbsp chopped fresh dill
finely grated zest and juice of 1 lemon
salt and freshly ground black pepper
dill sprigs to garnish
Method
1. Place the salmon on a non-stick baking tray and spray with Fry Light.
2. Mix the oatmeal with the dill, lemon zest and salt and pepper to taste. Sprinkle the mixture evenly over the salmon, patting down to give a good and even coating. Drizzle with the lemon juice.
3. Grill, under a medium heat, for 8-10 minutes, without turning until cooked.
4. Serve garnished with dill sprigs and with fresh vegetables in season.
SERVES 4
WLS PORTION: 1/2
CALORIES: 275
PROTEIN: 25.5g
CARBOHYDRATE: 9.6g
FAT: 14.3g
Image courtesy of All about Oats
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