John Myers
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Salmon Fillet with Hearty Spinach and Mashed Potatoes
The perfect salmon fillet with hearty spinach and mashed potatoes recipe with a picture and simple step-by-step instructions.
Salmon fillet:
- 270 g 2 Lachsfilets ohne Haut à 135 g / TK
- 2 tbsp Lemon juice
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Hearty spinach:
- 250 g Fresh spinach leaves
- 100 g 1 Zwiebel
- 2 tbsp Sunflower oil
- 150 ml Milk
- 100 g Gorgonzola
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Mashed potatoes:
- 300 g Mashed potatoes / rest of yesterday / see my recipe: *)
Serve:
- 2 Discs Lemon
- 2 * ½ Strauchtomate
Salmon fillet:
- Let the salmon fillets thaw, drizzle with lemon juice (2 tbsp) and let stand for about 15 minutes. Turn the salmon fillets over. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan. Pat the salmon fillets dry with kitchen paper and fry for about 1 minute on both sides. With coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (1 big pinch each) and remove.
Hearty spinach:
- Peel and finely dice the onion. Dice the Gorgonzola, clean the spinach, wash and shake dry. Heat sunflower oil (2 tbsp) in a pan and fry the onion cubes in it / stir-fry. Add the salt and fry until it collapses. Deglaze with milk (150 ml). Add the gorgonzola cubes and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer until the liquid boils down / reduces a little.
Mashed potatoes: *)
- Heat the mashed potatoes in the microwave. *) Neck chop with asparagus and mashed potatoes
Serve:
- Serve the salmon fillet with hearty spinach and mashed potatoes, garnished with a lemon wedge and half a vine tomato.
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