No Count Spicy Salmon with Sweet Potato

A really easy dish to make.  Hubby loved this one, and it’s free on No Count!

Ingredients (serves 2):

  • 4 sweet potatoes, peeled and chopped
  • a tbsp 0% Yeo Valley crème fraiche
  • 2 salmon fillets
  • small tomatoes, can be on the vine

 

For the sauce:

  • half a red onion, finely chopped
  • 150ml fish stock
  • the remainder of the 200g tub of 0% Yeo Valley crème fraiche
  • 2 tsp harissa paste
  • 1 tbsp lemon juice

 

Method:

  1. Put the salmon and tomatoes in a pre-heated oven (180C) for about 25 mins.
  2. Cook the potatoes. When ready, mash, with the tbsp crème fraiche and season well.
  3. To make the sauce: cook the onions for 5 mins in a small pan that has been sprayed with Frylight. Add the fish stock, lemon juice and harissa paste and simmer for a further five mins. Taste and season.  Stir in the crème fraiche and allow to heat slowly – don’t let it boil or it will curdle.
  4. Serve and enjoy!

12 thoughts on “No Count Spicy Salmon with Sweet Potato”

  1. Fabulous! Thank you, that was lovely. Thumbs up from the whole family, though I did use half fat crème fraiche instead of o%!

    1. Hi and thank you Lynda, it’s good to hear you enjoyed this one. Sometimes it’s worth spending the points on half fat creme fraiche:-) Enjoy the rest of your weekend, Helen xxxx

    1. Hi Angie, I’ve just made this dish for the family tonight and they all loved it. I haven’t tried it with fat free Greek yogurt but I’m sure that would be OK. Hope you enjoy it, Helen xxx

  2. Hiya. I love salmon and when doing no count, it’s a staple. Looking forward to trying this! One question. Do you make ur own fish stock or buy it pre made? Thanks!

    1. Hi Claire, I buy the fish stock cubes as it makes cooking easier when I’m working. Hope you enjoy this recipe, Helen xxx

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