Ingredients
- 2x Inca Gold potatoes
- 2 Tspn Oil
- 175g Skinless salmon fillet, cut into 2 cm cubes
- 50g Snow peas, halved
- 1 Tspn Cajun seasoning
- 6 Tbsp Low fat creme fraiche
Directions
Prick the potatoes with a fork, place on a microwaveable plate and microwave on high (700W) for 8-10 minutes or until tender. Stand for 2 minutes.
Meanwhile, heat the oil in a medium frying pan and gently fry the salmon, snow peas and Cajun seasoning for 5 minutes or until cooked throughout. Add creme fraiche and gently heat through.
Cut the potatoes in half or make a cross in the centre and divide the salmon between the two potatoes. Serve with fresh salad leaves or vegetables.