SALMON, SPINACH AND SUN DRIED TOMATO CURRY

To prepare the salmon cut the skin from the salmon, and cut it into four portions. Season with salt and pepper, then rub with the curry powder and 1 tablespoon of olive oil.  

Heat the remaining oil in a large frying pan. Coat the salmon fillets with the flour and place them in the pan. Fry on medium-high heat for about 2 minutes, then turn over and repeat. 

Place the sun-dried tomatoes between the pieces of salmon, and the spinach on top. Pour over the cream and cook over medium heat for about 14-16 minutes. Season to taste with salt and pepper and serve.