Yield: 4 servings
|15 grams||Half-fat spread; (1/2 oz)|
|125 millilitres||White grape juice; (4 fl oz)|
|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)|
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.