John Myers
Contents
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Ingredients
Salmon fillet:
- 1 pack Pacific wild salmon fillets 250 g (here; from ALDI North)
- 2 tbsp Sweet soy sauce
- 0,5 Lemon
- 4 tbsp Oil
- 2 big pinches of salt
- 2 big pinches of pepper
Cream spinach:
- 1 pack Cream and spinach leaves 300 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 tbsp Oil
- 2 big pinches of salt
- 1 big pinch of pepper
- 1 big pinch of nutmeg
Curry potato mushrooms:
- 600 g Potatoes (cleaned and cut 300 g)
- 1 tsp Salt
- 1 tsp Caraway seed
- 1 tsp Mild curry powder
To garnish:
- 2 Discs Lemon
- 2 Stalk Parsley
Instructions
Salmon fillet:
- Let the salmon fillet thaw and marinate with sweet soy sauce (2 tbsp) and lemon juice (2 tbsp) for about 30 minutes. Fry in a pan with oil (4 tbsp) on both sides for 3-4 minutes.
Cream spinach:
- Peel and finely dice the onion and garlic. Fry in a saucepan with oil (1 tbsp) and add the leaf spinach. Heat everything slowly / carefully. Season with salt (2 big pinches), pepper (1 big pinch) and nutmeg (1 big pinch).
Curry potato mushrooms:
- Peel the potatoes, shape them into potato mushrooms (see my recipe: Potato mushrooms) and cook in salt water (1 teaspoon) with caraway seeds (1 teaspoon) and mild curry powder (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve the salmon fillet with creamy spinach and curry potato mushrooms, garnished with a lemon wedge and parsley.
Nutrition
Serving: 100gCalories: 787kcalCarbohydrates: 2.6gProtein: 1.4gFat: 87.2g
