Salmon and spinach gratin

Ingredients for 2 servings:

• 300 g salmon fillet(s), fresh or frozen
• 400 g leaf spinach, chopped, possibly frozen
• 6 cherry tomatoes
• 2 balls of mozzarella, 250 g
• 100 ml whipped cream
• 50 g cheese, grated
• 1 pinch of guar gum, alternatively some cornstarch
• some salt
• some pepper
• some garlic, dried or as granules

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without carbohydrates, suitable for food combining

Cut the fresh (or thawed) salmon fillet and mozzarella into approximately 1 cm cubes, and quarter the cherry tomatoes. Pour a layer of cream into a saucepan, then add the spinach, and thaw over medium heat until hot. Remove from the heat, add the remaining cream, and season generously with salt, pepper, and garlic. Feel free to be generous; the rest of the ingredients are unseasoned. Thicken slightly with the guar gum. Tip: If you’re not a food combining fan and aren’t on a low-carb/no-carb diet, you can dissolve some Mondamin in water at this point, add it to the spinach, and bring it to a boil briefly. The result should be a light binding, both with the guar gum and the Mondamin. Now place half of the spinach in a baking dish. Spread the salmon, mozzarella, and cherry tomatoes evenly on top. Cover with the second half of the spinach and sprinkle with grated cheese. Bake the whole thing at 175°C for about 20 minutes and serve while still hot. If you can’t/don’t want to miss out on a side dish, green tagliatelle goes perfectly with it!