Sauce with leaf spinach and wild salmon

Ingredients for 2 servings:

• 125 g wild salmon fillet(s), frozen, thawed
• 150 g leaf spinach, frozen
• ½ small onion(s)
• 1 garlic clove(s)
• 70 ml cream
• 70 ml milk
• 60 ml vegetable stock
• 2 processed cheese wedges, approx. 64 g
• 1 tsp lemon juice
• Salt and pepper, white
• chili flakes
• Sauce thickener (if required)
• Butter or margarine for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Peel the onion and garlic and cut into small cubes. Drain the thawed spinach in a colander and squeeze the excess liquid out with a tablespoon. Rinse the wild salmon and pat dry with a paper towel. Cut into approximately 1 cm cubes, place on a plate, and toss with the lemon juice. Season with a little salt and pepper. Heat the butter in a saucepan, add the diced onion, and fry until browned. Add the diced garlic and chili flakes and fry briefly, then add the spinach leaves. Stir in the cream, milk, and vegetable stock and simmer for about 5 minutes. Add the cream cheese and let it melt. Fold in the salmon cubes and season the sauce with salt and pepper. Let it simmer over low heat for about 5 minutes. Thicken with a little sauce thickener, if desired. The spinach and wild salmon sauce tastes wonderful with gnocchi, mini dumplings, potato dumplings, etc.