Grilled salmon fillet with sweet potato puree and creamed spinach

Ingredients for 2 servings:

• 2 salmon fillets with skin (preferably fresh)
• 500 g sweet potatoes
• 2 cm ginger
• ¼ bunch flat-leaf parsley
• ½ lemon(s), juice
• 1 pinch of cayenne pepper
• ½ pinch(s) sea salt
• 50 g butter
• e.g. nutmeg
• 400 g leaf spinach, frozen
• ½ tbsp flour
• 75 g cream
• Salt
• pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple but special

First, peel the sweet potatoes, cut them into small cubes, and bring to a boil in lightly salted water. Finely chop the ginger and simmer with the potatoes for 10-15 minutes. Drain the potatoes, add the butter, lime juice, and parsley, and gently puree with an immersion blender—or mash with a masher. Season with sea salt, pepper, cayenne pepper, and nutmeg. Place the spinach in a saucepan and thaw over medium heat, stirring occasionally. Bring to a boil, add the cream, and season with salt, pepper, and nutmeg. To thicken the spinach slightly, sift in the flour, stirring constantly (to prevent lumps). Rinse the fish and pat dry. Season with sea salt and pepper, and place skin-side down on the (contact) grill. If possible, secure the lid of the contact grill in the upper position to prevent the fish from being crushed. Otherwise, leave the lid off. Do not turn the salmon, as this will cause a crust to form on the underside while the rest of the fish is only lightly cooked. This will keep the fish very juicy. You can also cook the fish in a pan over high heat with a little oil. Again, do not turn the salmon.