in Recipes

Salmon in lemon sauce with spinach and potatoes

Spread the love

Ingredients for 4 servings:

  • 2 slice(s) of salmon, frozen, 250 g each
  • 1 lemon(s)
  • 1 cup of cream
  • vegetable broth
  • 500 g leaf spinach, frozen
  • 1 clove(s) garlic
  • 4 servings of potatoes
  • olive oil
  • ½ bunch of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the salmon, rinse it under cold running water, and pat it dry. Then, sear the salmon in hot olive oil. When it has a nice color, deglaze it with the juice of the squeezed lemon and add about 150 ml of water. Now add a teaspoon of vegetable stock and cover the pan. Reduce the heat slightly and cook the salmon for about 8-10 minutes. After 5 minutes, add the cup of cream. In the meantime, prepare the frozen spinach with salt, 1 teaspoon of vegetable stock, and the garlic, and boil the boiled potatoes. Just before serving, sprinkle the fresh dill over the salmon. (Fresh dill tastes best, but dried dill also works well.)

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bechamel (simple)

Roquefort – pears on steaks