Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 15 grams | Half-fat spread; (1/2 oz) |
| 4 | Salmon steaks |
| 4 | Sprigs dill |
| 125 millilitres | White grape juice; (4 fl oz) |
| Pepper | |
| Fresh mint and dill; to garnish | |
| 1 | 150 gram car low-fat natural yogurt; (5 oz) |
| 2 tablespoons | Chopped fresh mint |
| 125 grams | Seedless grapes. halved; (4 oz) |
GENERAL
FOR THE SAUCE
Preheat the oven to Gas Mark 4 / 180øC / 350øF. 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.
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Converted by MM_Buster v2.0l.